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Chocolate Chiffon Cake

Published December 03, 2007        by Nicole

Chocolate cookies and chocolate cake is always a fan favorite, so this recipe will be sure to come out on top.


  • 1 3/4 cups sifted cake flour
  • 7 egg yolks
  • 1 teaspoon baking soda
  • 3/4 cup cold water
  • 2 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1 cup egg white (9-10)
  • 2/3 cup unsweetened cocoa
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • Preheat oven to 350°.

Sift together the flour, baking soda, 2 teaspoons cream of tartar, the sugar and cocoa into a large bowl. Make a well in the center and in it out the oil, egg yolks, water and vanilla. Beat until thoroughly blended.

Beat together the egg whites, salt and remaining cream of tartar until very stiff. Fold into the chocolate mixture carefully but thoroughly. Pour into a 10-inch tube pan. Bake 1 hour and 10 minutes or until cake tester comes out clean. Invert and let cool in the pan (upside down) for 2 hours. (If tube pan doesn’t have legs to keep top of cake away from a rack, put the center part in a bottle. Air must circulate.) Run a spatula around the edges and center tube, and then turn out.