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Preheat oven to 180 C and use a Chiffon Cake baking tin ( no greasing required )
1 3/4 cups flour
1 1/4 tsps baking soda
1 3/4 cups castor sugar
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup cocoa powder
1 tbsp coffee ( optional )
7 large eggs separated
1 cup vegetable oil
3/4 cup boiling water
1 tsp vanilla essence
In a jug, add cocoa powder and (coffee, if using) in boiling water. Stir and set aside to cool
Sift flour, sugar, baking soda and salt together
In a bowl mix egg yolks, oil and vanilla essence until combined
Beat egg whites together with cream of tartar until stiff peaks form
Add egg yolk mixture into dry ingredients then add the cooled cocoa mixture and mix until all combined
Gently fold in egg whites gradually in three parts until all incorporated
Pour mixture into Chiffon Cake tin and bake for 30 minutes or until cake is done.
Allow cake to cool completely in tin before inverting onto a plate. Decorate as desired
* Note – as I don’t have a special Chiffon Cake mould I used my Angel tube cake mould.
I removed the cake from oven and let it hang over a wine bottle.
It must cool at least an hour hanging to cool.
Tip it over and loosen the outside edges and the middle of the tube with a serrated knife cool completely on on a wire rack before icing.
I decorated with chocolate ganache:
1 1/2 slabs of dark Albany chocolate broken into bits, 2 tbsp butter, 2 tbsp milk, 2 tbsp golden syrup. Place ingredients into microwave safe bowl on 50 % heat and microwave at 30 second intervals stirring until chocolate is glossy and smooth. Spoon over cake top with flake chocolate and cherries.
Recipe from Internet
Prepared, tried and tested by: Gail Haselsteiner