Inverting a chocolate chiffon cake while it cools is key to its delicate texture.
Now’s the time to reclaim some of that glory.
You’ll need a 10-cuptube pan, or what some bakers call an angel food cake pan.
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It’s easy, and worth it.
What Is Chiffon Cake?
The combination of whipped eggs and baking powder adds volume and airiness.
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For longer storage, refrigerate for up to five days, or freeze for up to three months.
Bring to room temperature before serving.
all-purpose flour
1 1/2cupsgranulated sugar
1/3cup(about 1 1/8 oz.)
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Line bottom of a 10-cup tube pan with parchment paper cut to fit bottom of pan; set aside.
Make a well in center of mixture.
Add egg yolks, coffee, oil, and vanilla to the well.
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Whisk into flour mixture until smooth, scraping down sides of bowl as needed.
Gently fold egg white mixture into flour batter.
Add cake batter to pan:
Pour batter into prepared tube pan.
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Let cake cool completely, about 2 hours.
Remove and discard parchment paper from bottom of cake.
Garnish cake with sifted powdered sugar.
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Serve with whipped cream and raspberries.
Make small slits in paper as needed to fit in bottom of pan.
Chiffon cakes are light, airy, and delicate in flavor.
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This chocolate chiffon has a subtle chocolate flavor, balanced by the mild sweetness of the cake.
Cooling upside down helps prevent chiffon cakes from deflating as they cool.
Credit:Robby Lozano, Food Stylist: Rishon Hanners, Prop Stylist: Phoebe Hauser
Credit:Robby Lozano, Food Stylist: Rishon Hanners, Prop Stylist: Phoebe Hauser
Credit:Robby Lozano, Food Stylist: Rishon Hanners, Prop Stylist: Phoebe Hauser
