Chocolate Chiffon Cake

Instructions

1️⃣ Preheat the Oven

1. Preheat your oven to 325°F (160°C). Do not grease the tube pan — chiffon cakes need the pan’s surface to cling to as they rise.

2️⃣ Mix the Dry Ingredients

1. In a large bowl, sift together flour, cocoa powder, baking powder, salt, and half of the sugar (½ cup). Whisk lightly to combine and aerate the mixture.

3️⃣ Prepare the Wet Mixture

1. Add the egg yolks, vegetable oil, water, and vanilla extract to the dry ingredients.
2. Whisk until smooth and lump-free. The batter should be glossy and pourable — this forms the rich chocolate base.

4️⃣ Beat the Egg Whites

1. In a clean, grease-free bowl, add the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until foamy.
2. Gradually add the remaining ½ cup of sugar while beating. Continue until stiff, glossy peaks form — the meringue should hold its shape without collapsing.

5️⃣ Combine the Mixtures