Chocolate chiffon cake
Description
Homemade baked goods for tea. Chocolate chiffon sponge cake is very easy to make. It can be baked in an oven or in a multicooker. Use corn or sunflower oil; it is what gives the sponge its tenderness and moisture. The extraordinary aroma of the sponge comes from cocoa and coffee. Follow the step‑by‑step recipe description and it will definitely turn out. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the sponge cake.
- 2
Step 2
Add cocoa powder and instant coffee to the pot.
- 3
Step 3
Add water.
- 4
Step 4
Place the pot on the stove, mix the cocoa and coffee with water, bring to a boil. Then cool.
- 5
Step 5
Separate the yolks from the whites of four eggs and place them in a bowl. Add sugar.
- 6
Step 6
Whisk until a thick foam forms.
- 7
Step 7
Then pour the mixture of cocoa, coffee, and water.
- 8
Step 8
Pour in the refined sunflower oil and mix these ingredients.
- 9
Step 9
Add flour, salt, baking soda, and baking powder.
- 10
Step 10
Mix the dough again.
- 11
Step 11
Add four more egg whites to the four and beat until stiff peaks.
- 12
Step 12
Add the beaten egg whites to the dough in several batches.
- 13
Step 13
The chocolate sponge cake batter is ready.
- 14
Step 14
Place the batter in the pan and bake in the oven at 165‑170 °C for 40‑45 minutes.
- 15
Step 15
Cool the finished chocolate chiffon cake directly in the pan, which should be turned upside down.
- 16
Step 16
Chocolate chiffon sponge is ready. Have a pleasant tea time!