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Desserts

Chocolate Chip Chiffon Cake

Chocolate Chip Chiffon Cake recipe
Recipe and Photo by: Family Circle
This Chocolate Chip Chiffon Cake is tall and fluffy. The secret? Baking powder and gentle mixing.
time
prep:
1 min
total:
1 min
servings
total:
12 servings

What You Need

2-1/4
cups  cake flour (not self-rising)
1-1/2
cups  sugar
1
 tablespoon baking powder
1
 teaspoon salt
1/2
cup  vegetable oil
6
 eggs, separated into yolks and whites
3/4
cup  cold water
2
teaspoons  vanilla
2
teaspoons  fresh lemon juice
1/2
 teaspoon cream of tartar
2
 ounces semisweet chocolate, grated (about 2/3 cup)
 Drizzle:
2
 ounces semisweet chocolate, melted

Make It

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.

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