Chocolate Chip Chiffon Cake

I have requested a Chocolate Chip Chiffon Cake for my birthday for the last two years. It is light-er like an Angel Food Cake but has some chocolate sprinkles and frosting. It is great any time of the year, but I must be honest, this cake needs a commitment. The recipe is in my Mom’s old Betty Croker cookbook. There are specific steps and it is imperative that you follow the directions. If you do and allow some time, you will achieve success!

First, you must separate the egg yolks from the whites. You can use an egg separator, or you can use the egg shell to separate the egg from the yolk. No matter the method, there is a risk that the yolk will get into the whites, so always do this over two separate bowls and place the yolk and white into their respective larger bowls after each separation.

Basically, you crack the egg as evenly as possible and move the yolk from one side of the cracked egg to the other, letting the whites drop into a bowl. Once you have removed as much of the white from the yolk, place the yolk in a separate bowl and repeat until you've separated all of the eggs.

Beat the egg yolks in a mixer until they are thick and lemon colored.

Add the rest of the ingredients except the egg whites and cream of tarter. Mix until smooth.

In a different bowl (preferably a glass or metal bowl, not a plastic bowl), beat egg whites and cream of tartar until very stiff peaks form.

You can tell there are not stiff peaks in the picture above.

But keep beating, and see the peaks here?

Gradually pour the egg yolk mixture over beaten whites, gently folding just until blended.

Gently fold in 3 oz. of sweet chocolate, shaved (hint: we use chocolate sprinkles – it is much faster and easier!).

Pour into an UNGREASED tub pan (10x4 inches.)

It is important that you bake this until it is brown on top and springs back when touched. If it is not fully cooked it will fall out of the pan!

Turn the pan upside down. (My mom uses a small bottle from her refrigerator like a soy sauce bottle). Let cool.

Once cool, run your knife along the outside of the pan and around the center tube.

Flip out onto a cake plate and run your knife across the pan to remove the pan from the cake.

See how well the cake comes out. There is only a small bit of cake left in the pan which is a great treat for the baker J

Top with the glaze and enjoy!!!

Chocolate Chip Chiffon Cake

2 c. flour                                                                              

1 ¾ c. sugar

3 t. baking powder                                                         

1 t. salt

½ c. oil                                                                                  

7 egg yolks

¾ c. cold water                                                 

2 tsp. vanilla

1 c. egg whites

½ t. cream of tartar                                                        

Beat egg yolks alone until thick and lemon colored.  Add rest of ingredients except egg whites &  cream of tartar.  Mix until smooth.  Measure egg whites & cream of tartar into large metal or glass bowl.  Beat until whites form very stiff peaks.  Gradually pour egg yolk mixture over beaten whites, gently folding JUST until blended.  Gently fold in 3 oz. of sweet chocolate that has been shaved (or use 1 – 2 bottles of chocolate sprinkles) into the batter.  Pour into UNGREASED tube pan 10 X 4 inches.  Bake about 75 minutes or until top springs back when touched lightly with finger.  Invert tube pan on funnel; let hang until cake is completely cool. 

Frost with Chocolate Glaze:

Melt 2 oz. unsweetened chocolate & 3 T. butter over low heat.  Remove from heat; stir in 1 c. powder sugar & ¾ t. vanilla.  Mix in about 2 T. HOT water, 1 t. at a time, until glaze is of proper consistency.