A chiffon cake is a bit different than a traditional cake batter. This is due to the meringue you make and fold in.
The meringue is easy to make, especially if you use an electric mixer. I opted to beat the whites by hand. I had some frustrations I needed to work out and I find that beating the whites helps with that!
Using the meringue gives the batter, and ultimately the cake, a super light and fluffy texture. You whip in o much air, that the cake shows it.
The almond extract gave the cake a touch of the almond flavor, but it was in now way overpowering in almond.
The chocolate is a nice, smooth addition. I am not really sure why the recipe is called chocolate chip - you use shavings - but it adds just enough chocolate.
There are little specks of chocolate throughout the cake. There are no big chunks of chocolate, instead there is a mild chocolate taste.
The cake is moist and really doesn’t need to be frosted. It was delicious!
CHIFFON CHOCOLATE CHIP CAKE
1 1/8 Cups Sifted Cake Flour
3/4 Cup Plus 2 Tablespoons Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Cooking Oil
3 Egg Yolks
1/3 Cup Cold Water
1 Teaspoon Almond Extract
1/2 Cup Egg Whites
1/4 Teaspoon Cream of Tartar
1 1/2 Ounces Grated Chocolate
Sift flour, 1/2 cup sugar, baking powder and salt together in a bowl. Make a well in the center and add the oil, egg yolks, water and extract. Beat until smooth and set aside. Beat egg whites until frothy in a large bowl. Add cream of tartar and continue beating slightly. Gradually add remaining sugar, beating well after each addition. Beat until rounded peaks are formed and whites do not slide when the bowl is inverted. Slowly pour yolk mixture over surface of the whites. Fold gently until completely blended. Sprinkle grated chocolate over top and fold in with as few strokes as possible. Pour into a 9 inch square pan. Bake in a 350 degree oven for 30 to 35 minutes. Invert and rest on two other pans. Let hang until cold.
Comments