Chocolate Chiffon Cake
Light and fluffy chocolate cake made in a Bundt or ring tin.
5 extra-large eggs, separated
1 cup white sugar
1 cup self-raising flour
½ cup sunflower oil
2 tsp baking powder
¾ cup hot water (boiled water, slightly cooled)
1/3 cup cocoa powder
Preheat your oven to 170C.
Grease a Bundt (ring) tin.
Using a large mixing bowl, cream the egg yolks and sugar until light and fluffy.
Add the oil and stir to combine.
Sift the flour, baking powder and cocoa powder together in a separate bowl.
Add the flour mixture and the hot water to the wet ingredients in stages mixing well after each addition.
Using an electric beater whip the egg whites stiff until they hold their peaks.
Fold the egg whites lightly into cake mixture until just combined. DO NOT OVER STIR as the cake will lose volume and won’t be as light and fluffy.
Pour the mixture into the prepared tin.
Bake at 170C for 35 minutes. Leave the cake to cool in the tin for 5 minutes before turning it out on a cooling rack to cool completely before decorating.
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream. Pour this over the cake. Decorate with fresh strawberries and/or chocolate curls.
© Cape Malay Cooking – Salwaa Smith