Chocolate Nut Sundae Chiffon
A light and fluffy chocolate chiffon cake with a nutty flavor, perfect for special occasions or as a delightful dessert for chocolate lovers. Elegant and airy.
Ingredients
Instructions
- Sift flour, sugar, baking powder, and salt into a large bowl. Make a well in the center.
- Add oil, egg yolks, water, and vanilla to the well.
- Beat with a spoon until smooth.
- In a large mixer bowl, put 1/2 cup egg whites and cream of tartar.
- Beat to very stiff peaks, stiffer than meringue.
- Do not underbeat.
- Pour yolk mixture slowly over the beaten whites, gently folding with a rubber scraper until smoothly blended.
- Do not stir or beat.
- Pour into an ungreased 8 x 8-inch or 9 x 9-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes until the top springs back when lightly touched.
- Turn the pan upside down, resting the edges on two other pans to cool.
- When cool, loosen edges with a spatula.
- Turn the pan over and tap the edge sharply to loosen the cake.
- Ice with 2-Tone Icing.
Tips & Substitutions
Ensure that your egg whites are at room temperature for better volume when beaten. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar in equal amounts. For a chocolate version, consider folding in cocoa powder with the flour mixture. This chiffon can serve as a base for other desserts, so feel free to experiment!
Serving Suggestions
This Chocolate Nut Sundae Chiffon pairs beautifully with 2-Tone Icing for a delightful finish. Serve it alongside a scoop of vanilla ice cream or drizzle with chocolate sauce for a decadent dessert. Consider serving it with Fresh Apple Slaw for a refreshing contrast or enjoy it as a sweet treat with coffee during afternoon gatherings.
Storage & Reheating
To store leftovers, wrap the chiffon cake in plastic wrap and keep it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Nut Sundae Chiffon contains roughly 449 calories, with 13g protein, 29g carbohydrates, and 29g fat. It is an excellent source of protein (25% of the Daily Value) and iron (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
For this chiffon cake, it's best to use only egg yolks as the structure and stability come from the beaten egg whites. Using whole eggs may result in a denser cake, which is not the desired outcome for a light and airy chiffon.
What should I do if the cake collapses after baking?
A collapsing chiffon cake can be due to underbaking or improper folding of the egg mixtures. Ensure the cake is fully baked until the top springs back when lightly touched, and fold the yolk mixture into the egg whites gently to maintain the airy texture.
Can I add nuts or chocolate chips to the batter?
Yes, you can fold in chopped nuts or chocolate chips into the batter before pouring it into the pan. This will add texture and flavor to your chiffon cake, making it even more delightful. Just be sure not to overload the batter to maintain its lightness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).