Chocolate Chip Chiffon Cake
Chiffon cake has a texture similar to that of sponge cake. Although baking powder aids the leavening, for the tallest cake, gently fold the grated chocolate into the cake batter and distribute it evenly.
Ingredients
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2-1/4 cups cake flour (not self-rising)
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1-1/2 cups sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 cup vegetable oil
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6 eggs, separated into yolks and whites
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3/4 cup cold water
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2 teaspoons vanilla
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2 teaspoons fresh lemon juice
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1/2 teaspoon cream of tartar
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2 ounces semisweet chocolate, grated (about 2/3 cup)
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Drizzle:
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2 ounces semisweet chocolate, melted
Directions
1.
Heat oven to 325 degrees F. Sift together cake flour, sugar, baking powder and salt into large bowl. Whisk oil, egg yolks, water, vanilla and lemon juice in second bowl. Stir oil mixture into flour mixture until smooth.
2.
Beat whites and cream of tartar in clean bowl on medium speed until foamy. Increase speed to high; beat until stiff peaks, about 3 minutes. Fold one-third of whites into flour mixture. Fold in remaining whites and grated chocolate. Gently scrape into ungreased 10-inch tube pan.
3.
Bake in 325 degrees F oven 55 to 60 minutes or until top springs back when lightly pressed with fingertip. Invert pan; let cake cool completely.
4.
To serve, run thin spatula around edge of pan and center tube. Remove cake from pan; place on cake pedestal. Drizzle melted chocolate over top; let stand to harden.
Nutrition information
Calories 335, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 106 mg, Sodium 321 mg, Carbohydrate 46 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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