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Baking
Chocolate Chiffon Cake
An airy and porous chocolate sponge cake with a delicate texture, making it the perfect base for cakes and pastries.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the oil, milk, cocoa powder, and flour until smooth.
2
Add the egg yolks and vanilla, mixing thoroughly.
3
Whip the egg whites with the lemon juice and sugar: start on low speed, then increase to high until soft peaks form.
4
Gently fold the whipped egg whites into the batter.
5
Pour the batter into a 15 cm baking pan.
6
Bake at 165°C for 45 minutes.
7
Cool completely on a wire rack before removing from the pan.
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