Chocolate Chiffon Cake

1. Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining meringue using a spatula, turning the bowl as you go to avoid deflating the mixture.
2. Fold only until no white streaks remain — overmixing will reduce the cake’s volume.

6️⃣ Bake

1. Pour the batter into an ungreased tube pan and smooth the top with a spatula.
2. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.

7️⃣ Cool & Serve

1. Immediately invert the pan (resting it upside down on a bottle or cooling rack) to prevent the cake from collapsing as it cools.
2. Allow to cool completely before removing from the pan. Run a knife gently along the edges if needed.
3. Slice and serve as-is, or dust with powdered sugar and serve with whipped cream or fresh berries for an elegant touch.

Tips for Success

• Make sure your egg whites are at room temperature for better volume when whipping.
• Use a clean, dry bowl for whipping egg whites — any grease will prevent them from forming peaks.
• For extra richness, drizzle with chocolate ganache or serve with vanilla ice cream.
• Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Prep Time: 20 minutes | Bake Time: 55 minutes | Total Time: 1 hour 15 minutes
Servings: 8–10 | Calories: ~280 kcal per slice

Soft, moist, and chocolatey with a delicate crumb — this Chocolate Chiffon Cake is the perfect balance of light and indulgent. A timeless classic for every baker’s collection! 🍫☁️🍰