Michael and Rachel's

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Chocolate Chiffon Cake

Updated: 24 Sep 2016

Ingredients

  • 6 eggs, separated (keep whites and yolks)
  • 1/2 tsp cream of tartar
  • 60g cocoa
  • 260g plain flour
  • 360g golden caster sugar
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp table salt

  • 125ml ml water

  • 1 quantity chocolate buttercream icing

Method

  1. Preheat oven to 160c. Grease and line either a 24cm round cake tin at least 10cm deep, or two smaller (deep) cake tins.
  2. Beat the egg whites and cream of tartar until stiff peaks.
  3. Put the remaining cake ingredients (including the egg yolks) into a separate bowl and blend until you have a rich thick chocolate mixture.
  4. Add the egg whites, and fold carefully (over and over) until the mixture has no more visible white streaks. Gently pour it into the tin.
  5. Bake for 1 hour if using the big tin, for 40-50 minutes if using the smaller ones. When it's ready it will feel spongy and there will be a soft crust on the top, and it will be coming away from the sides of the tin.
  6. Cool for about 10 minutes then turn out, remove the paper, and cool on a wire rack.
  7. Assemble the cake with buttercream and decorate with maltesers.