Chocolate Chiffon Cake

Chocolate Chiffon Cake


Egg yolks 48g

Milk 55g

Vegetable oil 35g

Cocoa powder 8g

Cake flour 48g

Egg white 106g

Sugar 44g

1 tbsp lemon juice 

1 tbsp vanilla extract

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.


In a clean bowl, add in vegetable oil and cocoa powder, mix until well combined. Add in milk, mix until well combined. Add in cake flour, mix until smooth. In another bowl, add lemon juice and sugar into the egg white. Use a hand mixer; beat in a low speed until the sugar dissolve; then in high speed until it forms soft peaks. Take a scoop of whipped egg white, fold into the batter, then pour the batter back into the whipped egg white, and fold the egg white into the batter. Get a 6-inch cake pan ready, pour all the batter into the cake pan, and give it a tap or two to get rid of the big bubbles. Preheat the oven to 329(165), bake for 45 minutes. Get the chiffon cake out of the oven; let it completely cool down on the cooling rack before you get it out of the pan.

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