Spago's Chocolate Chiffon Cake

Name: Spago's Chocolate Chiffon Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups granulated sugar; 1 cup all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 4 eggs, separated; 3/4 cup vegetable oil; 1/2 cup water; 1 teaspoon vanilla extract; 2 egg whites

(1)

Recipe by That Napa Chicken R

All of the Chiffon Cake recipes I had been finding use a tube pan. I really wanted a spongy cake without the hole in the center. This fabulous cake was featured on Good Morning America as the base cake layer for their Chocolate Craqueline Mousse Cake by Wolfgang Puck. As always- lover-ly!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups granulated sugar
1

cup all-purpose flour
³⁄₄

cup unsweetened cocoa powder
2

teaspoons baking powder
1

teaspoon baking soda
¹⁄₄

teaspoon salt
4

eggs, separated
³⁄₄

cup vegetable oil
¹⁄₂

cup water
1

teaspoon vanilla extract
2

egg whites

DIRECTIONS

Equipment Needed:.
two 8- or 9-inch round cake pans
sifter
electric mixer with 2 large bowls
rubber spatula
9-inch cardboard round
Cake Recipe:.
Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
Note:.
There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.