Chocolate Chiffon Layer Cake

The chiffon cake has the richness of the butter cake, and the fluffiness of the sponge. It is prepared with oil(corn or sunflower), eggs, sugar, flour, baking powder, and flavorings. Chiffon is traditionally baked in a tube pan, but any spring-form pans work good too.







Yolk BatterMeringue
  • 120 g All-purpose flour
  • 80 g Cornstarch
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 140 ml Grape juice
  • 100 g Semisweet chocolate
  • 30 g Castor sugar
  • 100 ml Mazola corn oil
  • 6 Egg yolks at room temperature
  • 1 tsp Vanilla extract
  • 1/2 tbsp Cornstarch
  • 3 tbsp Cold water
  • 7 Egg whites, at room temperature
  • Pinch of salt
  • 1/2 tsp Lemon juice
  • 200 g Powdered sugar




  1. In a small pot stir together half tablespoon of cornstarch and 3 tablespoons of water until smooth. Heat the mixture over the low fire while stirring until the starch thickens. Set aside to cool. Prepare a deep baking tray half-filled with warm water and place a wire rack atop. Set it on the second lower shelf in the oven. Start preheating to 175C/350F.
  2. Sift the powdered sugar into a bowl. Whisk together AP flour, cornstarch, salt, and baking powder in a bowl. Combine chocolate and grape juice into a sauce pan. Melt chocolate over low heat, stirring occasionally. Place melted chocolate mixture, vanilla extract, egg yolks and vegetable oil in a larger bowl. Whip until completely blended. Gradually sift flour mixture into chocolate mixture. Mix until thoroughly combined.



  3. Sift the powdered sugar into a bowl. Whisk together AP flour (use 110 g AP flour plus 10 grams of baking cocoa if prefer a darker coloured cake) cornstarch, salt, and baking powder in a bowl. Combine chocolate and grape juice into a sauce pan. Melt chocolate over low heat, stirring occasionally. Place melted chocolate mixture, vanilla extract, egg yolks and vegetable oil in a larger bowl. Whip until completely blended. Gradually sift flour mixture into chocolate mixture. Mix until thoroughly combined.
  4. Bake for 65-75 minutes, until wood pick inserted in the cake comes out clean. Turn on a wire rack to cool. You can enjoy the cake as it is, or with desired sauces or toppings, or slice it horizontally into 3-6 layers to make a cream layer cake.








2 comments:

Lubna 2/12/08 11:50

Wow looks aweosme. Iam drooling over. Pictorial view makes the recipe easy to understand.

[Reply]
Angie  3/12/08 06:42

Thank you, Lubna. Chiffon cake is my all time favourite.

[Reply]


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