Name: Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting
Total time: 90 min
Ingredients: 1 teaspoon (5 ml) pure vanilla extract; 1/2 cup (120 ml) vegetable oil (I used Sunflower oil); 1-1/2 cups (300g) sugar; 1 teaspoon (5 g) baking soda; 1/2 cup (120 ml) water, warm; 1/4 teaspoon (1.5g) salt; 4 eggs, separated, and room temperature; 1/2 cup (1 stick)(114g) unsalted butter, room temperature; 1 cup (130 g) all-purpose flour; 2 cups (250 g) icing sugar (powdered, confectioners'), sifted; 3/4 cup (90g) dark unsweetened cocoa powder; 1/4 cup (59 ml) whipping cream (heavy cream, 35% fat); pinch of salt; 2 teaspoons (10 g) baking powder; 1/8 teaspoon rosewater, or more to taste (but use sparingly); Few drops pink food gel colour (optional); 2 egg whites, room temperature

Chiffon Cake

What are the main ingredients needed for Chiffon Cake?

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What are some tips for getting the perfect Chiffon Cake?

Can I make any substitutions for ingredients in Chiffon Cake?

What are some common mistakes to avoid when making Chiffon Cake?

Deep, dark, moist chocolate chiffon cake topped with fluffy and sweet frosting with a hint of Rose.

Milk

Eggs

Wheat

Vegetarian

Lactose Free

Extracts

milliliter

vanilla extract

Oils

vegetable oil

Sugars & Sweeteners

gram

sugar

Rising Agents

baking soda

Water

water

Seasonings

salt

eggs

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

powdered sugar

Baking Additives

unsweetened cocoa powder

Creams & Creamers

heavy cream

baking powder

rose water

Frosting & Decorating

food coloring

egg whites

Protein

Dietary Fiber

Carbohydrates

Copper

Minerals

Vitamin A

Vitamins

Trans fatty acids

Vitamin B6

Manganese

Selenium

Vitamin D

Pantothenic acid (B5)

Beta-cryptoxanthin

Lutein+zeaxanthin

Lactose

Vitamin C

Calories

Sodium

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Potassium

Saturated Fat

Iron

Sugar

Cholesterol

Calcium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Choline

Beta-carotene

Dietary Folate Equivalents

This delectable, moist, and airy Luscious Lemon Chiffon Cake has a wonderful lemon flavor and a tender crumb. The smooth tangy frosting takes the cake to the next level, making it the perfect dessert to share with your family and friends!

Luscious Lemon Chiffon Cake

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor and cut the sweetness. The cake must be cooled upside down to achieve its distinctively fluffy texture.

Slideshow: Cakes

Honey Chiffon Cake

Pumpkin Chiffon Cake

Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor.

Banana Chiffon Cake

This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

Lemon Chiffon Cake

Try this classic, light and fluffy chiffon cake recipe and experience a delightful taste of the past in your own kitchen!

Chiffon Cake Recipe

Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.

Chiffon cake with strawberries and cream

Chocolate chiffon gets a tasty makeover with a combination of finely chopped unsweetened chocolate and cocoa powder. A healthier and better tasting oil subs for the usual vegetable oil, and the method is simplified. The cake is tall, light, moist, and chocolatey.

Double Chocolate Chiffon Cake

Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting

Baking Goods

Beverages

Dairy

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