Delicious - melt in the mouth! Light, fluffy, and airy. Like a little fairy popped in your mouth! 😋
This cake was invented in the 1920s by a Californian named Henry Baker, who sold the recipe to General Mills in the 1940s. - Enjoy!
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Total Servings (whole recipe): 8
Total Calories excluding Icing: 3,638 Total Weight- excludes Icing: 1.237 kg
Total Calories including below Icing: 7,645 Total Weight with Icing: 2.146 kg
Total Calories including below Icing: 7,645 Total Weight with Icing: 2.146 kg
Calories per serving with Icing: 956 Calories per Serving without Icing: 455
NOTES:
You may scale down the recipe to make cupcakes baked in your cupcake maker.
Do not grease your cake pans! Chiffon cakes cling to the sides to rise and they will not rise as high.
Instead of using two (23 cm diameter) cake pans - you may use a single 23 cm all-in-one deep cake pan which will take longer to bake and you will need to cut it in half using a thread of cotton or a bread knife if you don't have cotton, creating 2 cakes which you may then sandwich together with frosting 
INGREDIENTS:
6 large eggs plus one additional egg white (30 grams)
2 cups (200 grams) sifted cake flour
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3/4 cup (150 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
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1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)
3/4 cup (180 ml) of freshly brewed coffee or water, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)
150 g (3/4 cup) granulated sugar
2 cups (200 grams) sifted cake flour
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3/4 cup (150 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
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1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)
3/4 cup (180 ml) of freshly brewed coffee or water, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)
150 g (3/4 cup) granulated sugar
METHOD:
Use room-temperature eggs. Separate the yolks from their whites. Be careful not to get any yolk in your whites.
Do not grease your cake pans.
Preheat your oven to 165 C (325 F).
Butter two (23 cm diameter) cake pans.
In a large mixing bowl - sift your first 7 ingredients.
In another bowl - Whisk your next set of 4 ingredients your egg yolks (excluding the whites) together with your vegetable oil, coffee, and vanilla.
Make a well in the center of your flour and pour in your wet mixture. Whisk until smooth, scraping down the sides of the bowl with a spatula as needed.
In another bowl, beat your egg whites together with the cream of tartar until the soft peak stage. Gradually add your sugar and continue to beat until the almost stiff peak stage.
Using a large wire whisk or rubber spatula, gently fold your egg whites into the batter in 3 portions or just until blended - Do NOT deflate your egg whites by over-folding them, and be careful not to deflate or knock out any air from your mixture.
Before pouring your batter into pans, gently tap the bowl against your counter. This will dislodge any air bubbles in the batter which may rise to the surface of your cake and pop, resulting in an uneven surface - OR - Gently run a metal butter knife through the batter in figure 8 or swirling motion to get rid of any air pockets.
Pour batter evenly into ungreased cake pans. Gently smooth the surface and bake in preheated oven for about 55 - 60 minutes.
The cake is done when a skewer inserted into the center comes out clean and it springs back when a finger is gently pressed onto its surface.
Remove from oven, place a cake rack over the surface of the cake, and flip to invert. Allow cakes to cool upside down in their tins on a cake rack. Allow to cool down completely in pans.
Once the cakes have completely cooled - remove them by running a flat metal spatula or a thin-bladed butter knife up against the inner sidewalls of the pan and then over the top, of your cake pan, with a cake rack or dinner plate, and invert to remove the cake.
BUTTERCREAM CHOCOLATE ICING OR BUTTER CREAM CHEESE ICING:
Total Calories: 4,007 Total Weight: 909 g
NOTES:
The below frosting is enough to ice a single-layer cake. If you are making a double-layered cake you will need to double this frosting.
To cut back on the calories you may replace all or some of your butter with my homemade cream cheese which has just 1.5 calories per gram or 150 calories per 100 g, whereas butter contains 744 calories per 100 g, however, adjust your calories if you do as I have not included it in this recipe.
If adding the cream cheese, do not add the water. Instead, replace it with cream cheese or butter.
INGREDIENTS:
1000 ml/4 cups (528 g) icing sugar
125 ml (62 g) cocoa
Pinch salt or taste
250 g butter or margarine
10 ml vanilla essence
60 ml of boiling water
METHOD:
Sift dry ingredients together. Cream in your butter and essence, and lastly boil water, a little at a time, beating very well. The texture should be soft and creamy. Smear the icing between the two layers. Sandwich together and ice the rest of the cake. Garnish with grated dark or milk chocolate.
Enjoy! 😊