I’ve said it before, but it was a whole month ago, so it’s time to say it again:
Chiffon cakes are the best cakes.
And this particular chiffon cake is pretty damn good. Look at how tall and beautiful it is! It’s not just pretty though, it’s also delicious.
The first time I baked this cake was for a colleague’s birthday. It turned out so well that I had to bake it again to take proper photos. So I made it again for Christmas lunch (happy Christmas btw everyone) and just like the first time – it was wonderful: tall, very fluffy but still moist. It also has a surprisingly rich chocolate flavour, considering it only has 50 grams of cocoa powder in it.
For Christmas I decorated mine with red currants, but it’s fine just topped with a chocolate glaze. And as you can see, it makes a rather large cake. But trust me – this cake is so good you won’t have any problems finding people to take it off your hands.
- 125ml vegetable oil
- 7 large eggs, separated
- 2 tsp vanilla bean paste
- 375g caster sugar
- 1/2 tsp salt
- 200ml water
- 50g cocoa powder
- 300g plain flour
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 cup (125ml) thin cream
- 150g good quality dark chocolate, roughly chopped
- 1 tbs golden syrup
- 2 tbs caster sugar
- 45g unsalted butter
- Heat oven to 160°C and set aside a large 20cm tube cake tin that has a removable base.
- In a large bowl, whisk together the oil, egg yolks, vanilla paste, caster sugar, salt and 200ml water.
- Sift over the cocoa powder, flour and baking soda and whisk until smooth.
- In a separate, clean bowl, whisk the egg whites and cream of tartar with an electric mixer to stiff peaks.
- Using a large metal spoon, fold in a spoonful of the egg whites to the cake mixture to lighten it.
- Add the rest of the egg whites to the cake mixture and fold in with your metal spoon until just combined.
- Pour the batter into your cake tin and bang it on your work surface a couple of times to bring any large air bubbles to the surface.
- Bake for about 40-45 minutes, or until an inserted skewer comes out clean.
- Remove from the oven and immediately invert the entire tin and cake upside down until it's cool - you can do this by resting the middle of the tube over a bottle, or (if your cake isn't too tall) by placing it over a high wire rack that will let air circulate underneath.
- To release the cake, run a thin knife around the edge of the cake and the tin. You will want to serve the cake upside as it's prettier that way.
- When it's completely cool, pour the glaze/ganache over and serve.
- Place all the ingredients in a saucepan over low heat. Stir occasionally until it has all melted and is combined. It should be smooth and glossy.
- Pour over the cake while the glaze is still warm.
Adapted from BBC Good Food