A chiffon cake is a composite of a butter cake and a foam cake. The eggs give the fluffiness of a sponge cake and the oil gives the moist texture of a butter cake. This cake does not have butter, but has liquid fat (oil). Chocolate adds a richer taste. I covered the cake with shiny ganache and decorated with handmade truffles and milk chocolate covered almonds.
For the cake
2/3 cup All purpose flour
1/2 cup Sugar (granulated)
2 tablespoons unsweetened Cocoa powder
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
Pinch of Salt
1/4 cup Oil
3 tablespoons Water
1/2 teaspoon Vanilla extract
2 large Eggs (separated)
1/4 teaspoon Cream of Tartar
Round cake pan *I used one 7 x 3 inch deep round cake pan
Assemble all the ingredients as mentioned above.
A egg separator helps separate the white from the yolk easily (white slides away into the bowl and the yolk sits in the cup). It is best to separate eggs when they are cold. Take care not to get any yolk in the white as it will reduce the whipped volume. Place the whites in a stainless steel pan and the yolks in a bowl. Bring both to room temperature.
Sift the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda and salt.
In a small bowl – whisk oil,water and vanilla extract.
Now whisk the egg yolks for a couple of minutes. In a large mixing bowl, combine the egg yolks and the oil mixture.
Preheat the oven to 350 degrees F and use the middle rack for baking. DO NOT GREASE THE PAN. The cake clings on to the sides of the pan for height and structure. Greasing will retard rising.
Gradually incorporate the dry ingredients to the wet mixture. Beat until well combined.
In a stainless steel pan, beat the egg whites until foamy. Add the cream of tartar and continue to beat until a creamy and glossy peak forms. Egg white is the leavening agent to incorporate air into the batter, which will expand in the oven and cause the cake to rise.
Using a spatula, gently and quickly fold the egg whites into the batter taking care not to deflate the mixture. Make sure not to over mix.
Pour the batter in the ungreased pan. Place the pan in the oven rack. Bake at 350 degree F for about 35 minutes or until done.
Check for doneness by inserting a wooden skewer in the center of the cake until it comes out clean.
Run a knife around the inside of the pan loosen the cake. Invert the cake pan onto a greased wire rack. Else your cake will start to deflate. Cool and then serve.
For the Ganache
4 oz Bittersweet chocolate (cut into small pieces)
1/2 cup heavy whipping cream
1 tablespoon butter
- Place the chopped chocolate in a medium sized bowl.
- Heat the cream and butter in a saucepan over medium heat and bring to a boil.
- Pour the mixture over the bowl of chopped chocolate.
- Let it stand for a moment to soften the chocolate, then whisk until smooth.
For the truffles
- Once the ganache has cooled, scoop little balls using a melon baller or small ice cream scoop. Roll the truffles in cocoa powder.