Chocolate Chiffon
Ingredients:
8 eggs, separated
225g castor sugar
140g softasilk flour
145ml water
90ml corn oil
3 tbsp cocoa powder
2 tsp chocolate colouring
11/2 tsp baking powder
1/2 tsp cream of tartar
Method:
1. Mix softasilk flour with corn oil, water, cocoa powder, baking powder and stir well.
2. Beat egg yolks with 85g sugar until stiff.
3. Mix beaten egg yolks to the flour mixture and stir well till smooth.
4. Whisk egg whites with remaining sugar and cream of tartar until very stiff.
5. Fold flour mixture into stiffly beaten egg whites and mix well.
6. Place cake mixture into a tube chiffon tin and bake in oven at 180 deg C for 40-50 minutes.
7. Turn cake plus tin over on a cake rack and leave to cool before turning out.
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Thanks you for sharing your recipes, efforts accumulated over many labourious hours in the kitchen. How is the state of your health now? I hope getting better and better with each passing day.
I have one question about kuih lapis. I saw one recipe on kuih lapis asking for mixed spice, can you share what it’s?
Take care
Comment by Alex Long | November 21, 2007
Thanks for your concern Alex. I love to bake and cook but for health reasons, I’ve slowed down. Seeing others enjoying the recipes, brings me much joy.
Mixed spices or Rempeh Kueh is a mixture of the following spices: Cinnamon, cloves, green cardamons and star anise.
You can buy them from confectionery shops or supermarkets.
God Bless!
Rose
Comment by rose | December 2, 2007
Thanks for sharing your recipes. Was looking for chiffon cakes and found yours. Wanted to do one for many years but did not until finally I did one from someone’s recipe but it did not turn out well. Will try yours later. By the way can I know what is softasilk flour and what do you mean by chocolate colouring.
Thank you again and God bless you.
ANNE
Comment by anne | March 26, 2008
Dear Rose,
Sorry to hear about your health, take it easy now. I am searching for chiffon cake recipes and found various recipes and methods and they confuse me. I have a few questions:
1. The egg yolks are beaten with machine mixer or just by hand? Low or high speed?
2. How to fold the flour mixture to the egg whites? Pour the flour mixture into the egg whites or the egg whites into the flour mixture? Because apparently according to one recipe this is important.
Thank you so much for responding to my questions. I am still learning.
Comment by Tia | April 29, 2008
Dear Rose.
I don’t understand the ‘ weightmessures’. The anglo-american messures: cup, spoon, thespoon makes no sence to a danish guy like me.
Europeans messure i kilos and grams. Please send me your recipe including kilos and grammes.
Please explain me. What is:
choccolate colouring
softasilk flour
cream of tartar
Comment by Lars Marcussen | September 14, 2008
How can I bake this chiffon cake in paper cups
Comment by Charlee | September 27, 2008