fbpx

Recipe by Manischewitz

Passover Chocolate Chiffon Cake

Passover Chocolate Chiffon Cake add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

Ingredients

Main ingredients

  • 6 large eggs, separated

  • 1/4 cup oil

  • 1/2 cup water

  • 1 teaspoon vanilla

Equipment

  • 9-inch two-piece tube pan

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a bowl add sugar, cake meal, potato starch, cocoa, salt, and baking powder.

3.

In an electric mixer or using a hand mixer, mix until well blended.

4.

Make a well in the chocolate chiffon mixture and add oil, egg yolks, water, and vanilla. Mix for two minutes on medium speed.

5.

In a separate bowl beat egg whites until soft peaks are formed. Then fold egg whites into batter gently.

6.

Pour batter into ungreased nine-inch tube pan and bake at 350 degrees Fahrenheit for one hour and 10 minutes.

7.

Remove cake from oven and invert pan on a heat resistant bottle until cool. Remove from pan after cake has cooled.

Passover Chocolate Chiffon Cake

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments