Chocolate Chip Chiffon Cake

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12 servings

This Chocolate Chip Chiffon Cake is tall and fluffy. The secret? Baking powder and gentle mixing.

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What You Need

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Make It

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  • 1. Heat oven to 325 degrees F. Sift together cake flour, sugar, baking powder and salt into large bowl. Whisk oil, egg yolks, water, vanilla and lemon juice in second bowl. Stir oil mixture into flour mixture until smooth.
  • 2. Beat whites and cream of tartar in clean bowl on medium speed until foamy. Increase speed to high; beat until stiff peaks, about 3 minutes. Fold one-third of whites into flour mixture. Fold in remaining whites and grated chocolate. Gently scrape into ungreased 10-inch tube pan.
  • 3. Bake in 325 degrees F oven 55 to 60 minutes or until top springs back when lightly pressed with fingertip. Invert pan; let cake cool completely.
  • 4. To serve, run thin spatula around edge of pan and center tube. Remove cake from pan; place on cake pedestal. Drizzle melted chocolate over top; let stand to harden.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 335
% Daily Value
Total fat 16g
Saturated fat 4g
Cholesterol 106mg
Sodium 321mg
Carbohydrate 46g
Dietary fiber 1g
Protein 6g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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