The best delicious Cocoa Chiffon Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cocoa Chiffon Cream Cake recipe today!
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What Makes This Cocoa Chiffon Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cocoa Chiffon Cream Cake.
Ready to make this Cocoa Chiffon Cream Cake Recipe? Let’s do it!
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–CAKE–
8 lg Eggs
1/4 c Water
1/4 c Vegetable oil
1 2/3 c Unsifted cake flour
1/2 c Unsweetened cocoa
1 c Sugar
1 1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
1/2 ts Cream oftartar
FILLING
1 c Heavy cream
2 tb Confectioners’ sugar
1/2 ts Vanilla
2 tb Unsweetened cocoa
1/4 c Seedless raspberry preserves
Frosting (opt, recipe below)
1. Separate eggs one hour before preparing cake, if possible. Allow whites
to sit, covered, at room temperature for 1 hour. Put 4 yolks in a cup;
cover tightly and refrigerate until ready to continue recipe. Refrigerate
remaining yolks, covered, for use at another time.
2. When whites have come to room temperature, heat oven to 325’F. In a
medium bowl, gradually beat water into whites until smooth. Add 4 yolks and
salad oil; beat until well combined.
3. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just until
smooth; stir in vanilla.
4. Add cream of tartar to egg whites. Beat until fluffy. Continue beating,
gradually adding remaining 1/2 C sugar, until stiff peaks form when the
beater is raised.
5. Pour flour mixture over egg whites. Gently fold together just until
completely combined. Turn into an ungreased 10-inch tube pan. Bake until
cake springs back when gently touched-about 55 to 60 minutes.
6. Remove cake from oven and immediately invert pan. Let cool corn-
pletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl,
combine cream, confectioners’ sugar, vanilla, and cocoa for filling.
Refrigerate.
7. To assemble, carefully loosen cake from pan; remove pan and invert cake
on serving plate. Cut a 1 inch slice, crosswise, from top of cake. Remove
and set aside.
8. Hollow out center of cake leaving 1-inch thick walls on all sides. Beat
cream mixture just until stiff peaks form. Be careful not to overbeat.
9. Break half of the cake removed from the center into 1/2-inch chunks. You
need about 5 cups. Fold into cream. Spoon into hollow of cake. Remaining
cake scraps are good for snacking.
10. Invert reserved ring of cake so that the top is down; spread exposed
side with raspberry preserves. Place on cake with preserves down. Cover
tightly and refrigerate several hours or overnight. If desired, frost
before serving.
Frosting: In a medium bowl, beat together 1 1-lb box confectioners’sugar,
1/4 C softened butter or margarine, 3 T unsweetened cocoa, 1 teaspoon
vanilla, and 3 to 4 T milk until smooth. Use to frost cake.
Country Living Holidays/92 Scanned & fixed by Di Pahl & gg
From
Yields
16 Servings
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