Mean Chef’s Almond Crunch & Chocolate Confetti Chiffon Cake
Chiffon cakes were invented in the 1920s by a California insurance salesman turned baker named Harry Baker.
This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Mean Chef’s Almond Crunch & Chocolate Confetti Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and flour a chiffon cake pan.
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In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
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Add the vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well combined.
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Pour the batter into the prepared cake pan. Sprinkle the almonds, semisweet chocolate, and sprinkles on top.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
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Once cooled, serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
