Moist Chocolate Chiffon


  • 1 cup sugar
  • 1 cup cake flour
  • 3/4 cup cocoa powder
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 egg yolks
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 tsp vanilla essence
Meringue
  • 6 egg whites
  • 1/2 cup sugar

     Oven : 170*C


  1. Combine the egg yolks, oil, vanilla essence and water in a measuring jug.
  2. Sift the dry ingredients ( flour, sugar, cocoa powder, baking powder, baking soda and salt) together in a bowl.
  3. Mix the dry and wet ingredients together.
  4. Whip the egg whites until foamy then gradually add in the sugar and whip to stiff peak.
  5. Fold 1/3 of the meringue in the chocolate batter to lighten it, lastly fold in rest of the meringue in 

    gently. 

  6. If you are using a chiffon pan, make sure u butter the pan first before pouring the batter in. 

  7. Bake at 170*C about 40 mins or check with a cake tester.

  8. Turn it upside down when cooling.

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