Chocolate Chiffon Cake Chocolate Chiffon Cake

Image: Jodi Pudge | Food Styling: Nicole Young | Props Styling: Oksana Slavutych

Tip: For best results, use a regular, not nonstick, tube pan.

  • Portion size 12 servings
  • Credits : Canadian Living Special Cookbook Issue, Easy + Healthy Summer Meals (Summer 2009)



In bowl, whisk boiling water with cocoa; let cool.

In large bowl, sift together flour, 3/4 cup (175 mL) of the sugar, baking soda and salt. In separate bowl, whisk together egg yolks, oil and cocoa mixture; stir into flour mixture just until smooth. Set aside.

In another large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form; fold one-quarter into batter. Fold in remaining whites. Scrape into 10-inch (4 L) tube pan. Run spatula through batter to eliminate any air bubbles; smooth top.

Bake in bottom third of 350°F (180°C) oven until cake springs back when lightly touched, 45 to 50 minutes.

Turn pan upside down and let cake hang on legs attached to pan, or on bottle, until completely cooled. Run knife around cake; invert onto cake plate.

To serve, dust cake with icing sugar.

Nutritional facts Per serving: about

  • Sodium 293 mg
  • Protein 6 g
  • Calories 285.0
  • Total fat 12 g
  • Cholesterol 102 mg
  • Saturated fat 2 g
  • Total carbohydrate 40 g


  • Iron 14.0
  • Folate 15.0
  • Calcium 2.0
  • Vitamin A 5.0
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Baking & Desserts

Chocolate Chiffon Cake