I have been in search of the perfect chocolate sponge cake. Chocolatey and yet velvety soft. Suffice it to say, some of the recipes I tried from famous books were probably not meant for this weather. Or maybe I was just doing something wrong.
But this recipe, I have been so satisfied with it, it yields a beautiful result each and every time. It’s really a no fail recipe.
The cake you can eat it as it is, or you can frost it with yummy ganache, or mocha whipped cream and it tastes divine!
Either way, this is one chocolate chiffon cake recipe you must, must try.
- 6 large eggs, separated
- 200 g flour
- 25 g cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- 300 g sugar
- 180 ml water (with one tsp instant coffee, optional)
- 120 g plain vegetable oil.
Line your cake tin with butter paper and pre-heat your oven to 165 degrees C.
Separate the eggs into whites and yolks and allow them to come to room temperature.
Meanwhile sift together the flour, cocoa powder, baking powder, baking soda.
Beat the egg yolks with ⅓rd quantity of sugar till they turn pale yellow. Add the water (or coffee) and oil. Add the flour mixture and beat some more. Keep it aside.
Wash your blender blades and pat them completely dry.
Now beat your egg whites till they are frothy. Add the remaining sugar and continue to whip till stiff peaks form.
Now carefully mix the cocoa batter into the the egg whites. Be sure to fold in slowly, because you don’t want the air to escape the batter. You want a batter which is fluffy and inflated so you get a softer cake.
Pour the batter into your cake tin, and place it in the oven.
Bake it for around 45 to 50 minutes or till a toothpick inserted in the center of the cake emerges clean.
Once the cake is done, remove it and cool it in the pan for ten minutes.
Then remove it from the pan and cool it on a wire rack.
There you go! A lovely soft, spongy chiffon cake is ready! Eat it like a tea cake, or frost it and serve for a special occasion 🙂
Happy cooking folks!