Soft and fluffy chocolate chiffon sponge cake made with cocoa for the perfect, yet light chocolate flavour

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What is a chiffon cake?
Frequently Asked Questions
Troubleshooting
📖 Recipe
💬 Comments

What is a chiffon cake?

A chiffon cake is a super light and fluffy cake made with a meringue base. The texture is airy and cloud-like with a subtle sweetness and flavour. Chiffon cakes are similar to angel food cakes, however are a little richer in flavour and darker in colour as they use whole eggs rather than just egg whites.

They are similar to the texture of a genoise. However, the addition of oil helps to create a moister and silkier texture that doesn't need simple syrups or cream to enhance it.

Chiffon cakes can be flavoured with so many different flavours, whether that be classic vanilla and chocolate or fruity flavours like strawberry and orange.

Soft and fluffy chocolate chiffon sponge cake

I've got my classic vanilla fool-proof chiffon cake up on my blog already, so if you're looking for a basic chiffon cake to get started on I would highly recommend that recipe.

I go into detail on all the tips for perfecting the chiffon cake from the folding technique, to the kind of cake tin you need to use. It's pretty much the ultimate guide!

As I've already got most tips on that blog post this one will focus on troubleshooting your cake so you can figure out what has gone wrong, and perfect your baking game.

Frequently Asked Questions

How long does this last?

This cake lasts up to 4 days when stored in an airtight container in the fridge, or up to 2 days when stored in an airtight container on your countertop.

This cake also freezes really well. If freezing cut the cake into your desired size and wrap each piece in cling wrap, then freeze! They'll last up to a month in the freezer.

When you want to eat it simply remove them and thaw to room temperature. I like to warm them up in the oven to bring them back to that super fluffy texture while giving them a little crispy crust.

How should I serve this?

There are so many different ways to serve this. Personally I love serving this with a generous dollop of whipped cream and a dusting of cocoa powder.

Fresh fruits and whipped cream are also a classic combination that is absolutely delicious. My favourite fruits to serve with this cake are strawberries, raspberries, and cherries!

But honestly, this cake is just as good when eaten as it is. I recommend lightly toasting it in your oven for a super fluffy texture and lightly golden crust.

So I have to use cake flour, is there a substitute?

You don't have to use cake flour, however, it does give the cake a softer texture and lighter crumb. The lower protein content in the flour, reduces the amount of gluten formed during the mixing process and results in an overall fluffier cake.

If you can't find cake flour in your local supermarket feel free to use all-purpose flour. The cake will still bake up to a cloud-like texture.

What kind of cake tin should I use?

When it comes to making chiffon cakes there is no substitute to an aluminium tube tin. It shouldn't have a non-stick coating as the walls of the cake tin are what help it rise to its full potential.

A non-stick tube pan will still work, but your cake won't be as tall and fluffy as it could be. There is also an increased risk of the cake collapsing as the walls of the tin can't support it.

The ideal cake tin will also have little feet. These support the cake tin as the cake cools upside down. This prevents the surface of the cake from getting flattened while increasing the airflow beneath the cake.

However, if you don't have the feel don't worry, you can still cool your cake upside down, just rest it on a wire cooling rack, or rest the centre tube on top of a long-necked bottle.

Troubleshooting

My chiffon cake didn't rise/was dense

There could be a couple of reasons as to why your cake didn't rise, but most of the issues lie in the beating of the meringue. The beating of the egg whites with sugar incorporates air into the batter and helps the cake rise.

Without a strong and stable meringue the cake will not have the ability to rise as it bakes. If the cake isn't able to rise, then the resulting cake will not have that light, fluffy texture and instead will be dense and gummy-like in texture.

Reasons why your cake didn't rise:

The egg whites hadn't been beaten long enough and wasn't at stiff peaks yet
The batter was overmixed when the meringue was added to the rest of the batter, deflating the air that was created

My cake sunk as it cooled

There are many reasons as to why your cake sunk...

The cake wasn't baked for long enough: When it hasn't been fully baked, the structure hasn't been set and as a result the cake will deflate as the cake cools
The wrong cake tin was used: Make sure you use an aluminum tube tin to bake the cake. The walls of the cake tin and centre tube give the cake a surface to cling on, preventing it from sinking.
The cake wasn't cooled upside down: Cooling the cake upside down allows the structure to remain tall, as the hot air escapes. This sets the cake structure and prevents gravity from pulling the cake down.

Tip! A tip for preventing your cake from deflating is to give the cake a firm tap on your counter as soon as it comes out of the oven. This releases some of the hot air trapped in your cake and reduces the amount of deflation as it cools.

Why are there holes in my cake?

One of the toughest things about getting a perfect chiffon cake is in the crumb. An ideal cake will have an even cake texture, where the crumbs are the same size throughout the cake.

A few tips that will help you achieve this!

Beat your egg whites on medium speed rather than high: The higher the speed you use to beat your egg whites the more likely you'll form large air bubbles. Air bubbles are the cause of tunneling (holes) in your cake so minimising them where possible is important!
Pouring your cake batter from a higher distance: When transferring your cake batter into your tin pour from a taller height. By doing this you can pop any large air bubbles as they fall into the tin.
Running a skewer or chopstick around your batter: Once you have poured your batter into the tin, swirl a skewer/chopstick in circles around the batter. This will burst any remaining air bubbles so you the perfect cake!

Why does my cake taste so eggy? Is there a way to reduce this?

Chiffon cakes will inevitably have a slightly eggy flavour due to the amount of eggs that are used to make them. However, there are many ways to reduce the eggy flavour.

The best way to counteract the egginess is adding a splash of vanilla extract. The vanilla flavour and the alcohol in the extract will help neutralise the egginess. Other great ways include using orange juice rather than milk, adding a splash of rum, or grating citrus zest into your batter.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

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