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Chocolate Chiffon Cake is a light and fluffy cake with beautiful texture inside and this, here is the best chiffon cake recipe you’ll ever find.
Chiffon cake is a very light cake. It has flour, sugar, eggs, oil, baking powder and flavours. Some confuse it with the sponge cakes. Well, it is quite similar to sponge cake but a major difference in chiffon cake and sponge cake is that, sponge cake doesn’t contain any fat. Chiffon cake is also light like a sponge cake and holds good when you want to layer it and decorate with flavours and fillings, but it contains fat in the form of vegetable oil and that makes it a little rich.
In this recipe article, I am going to tell you not only chocolate chiffon cake but its two other flavours too; strawberry chiffon cake and vanilla chiffon cake. So with just one recipe, you will get the idea for three different flavours of chiffon cake.
What is a Chiffon Cake?
Many people haven’t even heard about Chiffon cakes. Honestly, even I hadn’t heard about it until I made it. In search of a good sponge cake for decoration, once I came across this term chiffon cake. It sounded interesting, and I tried it. Although, it took me sometime to master the meringue, but once I did, there was no stopping.
I found Chiffon cakes better than sponge cakes because they are not overly dry. Somehow the dry texture doesn’t click to me. The Chiffon cakes are a kind of cross between sponge cake and normal cakes. They are light and airy like sponge cake but has the richness from vegetable oil like the other cakes. So they are just perfect for me!
Technique of Chiffon Cake
Chiffon cake is fairly easy to make. However, there’s a technique you really need to master for making it perfectly.
Beating egg whites – The main technique or step, is to beat egg whites to stiff peaks. This isn’t difficult at all. However, there are some do’s and dont’s for this. Let us take a look at how to beat egg whites?
1.Separating egg whites – The first step in making chiffon cake is to separate the egg whites. Be very careful! Do not let the yolk or outer shell of the egg come in the separated egg whites. If it does, you won’t be able to beat the egg whites to stiff peaks.
2. Temperature – Eggs should be at the room temperature before you start using them. Cold eggs wouldn’t do any good.
3. Vinegar- We generally add a very little quantity of vinegar in the egg whites while beating them. This helps to stabilize the stiff peaks of the egg whites. Although, I don’t always use them, but if you are a beginner I recommend you to add that.
4. Sugar – Start adding sugar when the foam is formed in the egg whites. Do not mix sugar in the egg whites before beating them.
5. Slow down – When you reach the soft peak stage of the egg whites, slow down a bit. Decrease the speed of your hand mixer and beat carefully. It will reach the stiff peak stage and we stop it right there. Over-beating is not a good idea.
6. Test – The one test that tells you how good you have beaten the egg whites is, invert the bowl of beaten egg whites. It should not fall out. I always do this test, just to be sure and also because it’s kind of fun too.
Important tips for Chiffon Cake
1.Temperature – It is very important to note that all the ingredients of the chiffon cake must be at the room temperature. If you have stored eggs and milk in the fridge, you should take them out and let them come to the room temperature before you start using them.
2. Measurement – This recipe is quite strict for its measurements. Honestly, I do a add a little bit more and a bit less of few things in other cake recipes, and that never spoiled my cakes, but not in this one. I wouldn’t take a chance! The measurement has to be precise for this one. Better to weigh them out.
3. Beating – I have taken this topic in detail above. So you have to beat egg whites to stiff peaks and then rest of the part is quite easy.
4. Mixing – When you mix beaten egg whites with the rest of the ingredients one by one, be gentle. Do not whisk it. Just fold the ingredients. Be thorough but gentle, so as not to spoil the light and airy texture of beaten egg whites, while making sure that there is no dry flour left in the cake batter.
We have beaten egg whites to stiff peaks for a reason, and that is, to incorporate as much air in them, as possible. This is important because this cake doesn’t rise much at the time of baking. So we are basically giving rise to our cake before baking only. That is why, while folding the egg whites with other ingredients, make sure you do not spoil the fluffy and light egg whites.
I highly recommend you to watch the video carefully to understand how to beat egg whites to stiff peaks and how to fold in the other ingredients in the egg whites.
Some other interesting recipes of my blog and youTube channel;
- Whole wheat chocolate cake with buttercream frosting
- Red Velvet Cake with homemade Cream cheese frosting
- Perfect Ladi Pav recipe
- 100% Whole wheat bread recipe
- White Bread recipe
- Paneer 65 recipe
Recipe Video of the Chocolate Chiffon Cake
- Egg whites – 4
- Castor sugar – 115 gm
- Egg yolks – 4
- Refined flour – 95 gm
- Cocoa powder – 20 gm
- Salt – 1/2 tsp
- Refined oil – 30 gm
- Milk – 40 gm
- Vanilla essence – 1 tsp
- Vinegar – 1/2 tsp (optional)
1.Using a hand blender, beat the egg whites to stiff peaks. Just as the egg whites start foaming up, keep adding sugar in small batches in between and whip nicely. When you reach the stiff peak stage of your egg whites, the sugar must be mixed well in egg whites.
2. Now, add egg yolks and using a spatula very lightly, break the yolks and mix them well with the whipped egg whites. Make sure you do this as gently as possible because we do not want to spoil the light and fluffy texture of whipped egg whites.
3. Now add the dry ingredients. I would suggest sifting the flour, cocoa powder and salt before adding to the egg mixture so that there are no lumps in the flour. Add the dry ingredients mix, slowly in 3-4 batches. Each time you add the dry ingredients, do make sure that you incorporate them well with the eggs whites mixture. Again, this must be done as lightly and gently as possible.
4. Now add the refined oil, milk and vanilla essence in the batter. Now, mix and bring this batter together nicely. Remember, be gentle.
5. Once done, pour the cake batter into the greased and prepared baking tin. You need to bake it in a preheated oven at 155°c for 35 min and then at 170°c for 3 minutes.
6. Once the chocolate sponge cake is done, let it cool completely and unmould it carefully. Now, you can turn your chocolate Sponge Cake into a beautiful birthday cake or eat it just like that.
Note: 1. Sometimes due to the differences in the temperature of ovens or the size of your baking tin, the cake might not be completely done in the time mentioned above. Don’t worry, just check it and if required, bake it for a little longer.
2. Use the correct measure of the ingredients so as to get an awesome cake. This is one cake recipe that won’t fail you anytime.
3. Strawberry Chiffon Cake – Replace cocoa powder with equal amount of flour, add strawberry compote 2-3 tbsp and 1-2 tbsp extra flour. Also replace vanilla essence with strawberry essence. I have not used any color in my strawberry chiffon cake.
4. Vanilla Chiffon cake – Replace cocoa powder with equal amount of flour, add some tutty frutty or make it plain just like that.
I would love to hear from you if you try this Chocolate chiffon cake or simply any chiffon cake recipe. Do mention it in my comments section how you liked it or if you made any changes in it. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
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