Chocolate Chiffon Cake

Chocolate Chiffon Cake – Light, Airy & Perfect for Spring. There’s something magical about a chiffon cake—the way it rises tall, its delicate sponge-like texture, and how it feels almost weightless when you take a bite. This Chocolate Chiffon Cake is everything a spring celebration calls for: light yet rich, with just the right amount of chocolate. Topped with fresh mango and strawberries and a dusting of icing sugar, it’s a showstopper for any birthday or gathering.

Why You’ll Love This Cake

• Feather-light texture: Thanks to whipped egg whites, this cake is as airy as a cloud.
• Deep chocolate flavor: Cocoa powder gives it just the right amount of richness.
• Perfect for spring: The fruity topping makes it refreshing and elegant.
• Baked in a round loose-bottom tin: Ensuring a beautiful rise and easy removal.

Ingredients

For the Cake

• 6 large eggs, separated
• 200g (1 cup) caster sugar, divided
• 120ml (½ cup) vegetable oil
• 120ml (½ cup) milk
• 1 tsp vanilla extract
• 100g (¾ cup) plain flour
• 30g (¼ cup) cocoa powder
• 1½ tsp baking powder
• ¼ tsp salt
• ½ tsp cream of tartar (or 1 tsp lemon juice)

For the Topping

• 1 ripe mango, peeled and sliced
• 6–8 fresh strawberries, halved
• 1 tbsp icing sugar, for dusting

Instructions

Step 1: Prepare the Pan & Preheat the Oven

• Preheat your oven to 160°C (320°F).
• Line the base of a round 8-inch loose-bottom cake tin with parchment paper. Do not grease the sides—this helps the cake cling and rise properly.

Step 2: Make the Batter

1. Whisk the egg yolks: In a large bowl, whisk the egg yolks and half the sugar (100g) until pale and slightly thickened.
2. Add liquids: Mix in the vegetable oil, milk, and vanilla extract.
3. Sift dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this to the yolk mixture, whisking until smooth.

Step 3: Whip the Egg Whites

1. In a clean bowl, whisk the egg whites with cream of tartar using an electric mixer.
2. When soft peaks form, gradually add the remaining 100g sugar and beat until you get glossy stiff peaks.

Step 4: Fold & Bake

1. Gently fold ⅓ of the whipped egg whites into the chocolate batter using a spatula. This loosens the mixture.
2. Carefully fold in the remaining egg whites in two more additions, using light, sweeping motions to avoid deflating the air.
3. Pour the batter into the prepared tin and smooth the top.
4. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.

Step 5: Cool Upside Down

• Immediately after baking, invert the tin over a wire rack and let the cake cool upside down. This prevents it from collapsing and keeps the sponge airy.
• Once completely cool, run a knife around the edges and gently release the cake.

Step 6: Decorate & Serve

1. Arrange the fresh mango slices and strawberries beautifully on top.
2. Lightly dust with icing sugar for an elegant finish.
3. Slice and enjoy this soft, chocolatey, fruit-kissed delight!

Baking Tips

• Use room temperature eggs for better aeration.
• Do not grease the pan—chiffon cakes need the sides to grip onto for height.
• Be gentle when folding the egg whites to keep the batter airy.
• Cool the cake upside down to maintain its spongy texture.

This Chocolate Chiffon Cake is pure springtime joy—light, fluffy, and beautifully paired with sweet mango and juicy strawberries. Whether it’s for a birthday or a tea-time treat, this cake is bound to impress.

Will you be baking this for a special occasion? Let me know how it turns out!

Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

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