Corner Café

October 19, 2008

Chocolate Chiffon Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 2:00 pm
Tags: , ,


This is one of the best chocolate chiffon cakes I’ve ever tried making. It is moist, soft and very spongy in texture. I adjusted the original recipe by Mrs Leong and made it in a 22cm round tin so it can be used as a base for decorated cake. Here I sandwiched the cake simply with Sweetened Whipped Cream and dusted the top with icing sugar.


Makes one 22cm cake

4 egg yolks
60g caster sugar
1/2 teaspoon vanilla extract
85ml canola oil

30g (3 1/2 tablespoons) cocoa powder
1 tablespoon instant coffee granules
125ml (1/2 cup) boiling water

100g cake flour
2 teaspoons baking powder

4 egg whites
1/2 teaspoon salt *
120g caster sugar

* The cake did have a very, very slight saltiness to it with 1/2 teaspoon of salt which I quite like, reduce to 1/4 teaspoon if you prefer.
1. Preheat oven to 180°C. Prepare a 22cm round springform cake tin but do not grease or line the tin.
2. Dissolve cocoa and coffee in boiling water and set aside to cool. Sift flour and baking powder 3 times and set aside.
3. Whisk egg yolks, 60g sugar and vanilla until pale and creamy, add oil and room-temperature cocoa mixture, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 120g sugar, spoonful by spoonful, until near stiff peaks form.
5. Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 40 minutes, or until cooked. Remove from oven and tap the tin again. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.


8. When the cake is cold, remove from the tin. Cut and serve.



Taste: Soft, spongy and moist cake with a strong chocolate flavour
Consume: Best within 2-3 days
Storage: Store, covered, in the refrigerator
Recipe Reference: ‘Chocolate Chiffon Cake’ recipe from the cookbook, ‘The Best of Singapore Cooking’, by Mrs Leong Yee Soo


  1. Hi Seadragon,
    I am a HUGE fan of your site! I can’t read chinese anymore (really should have picked it up when I was younger) and it’s a real treat to get to see how my fav chinese treats are made in English so I can make them at home (in NZ). I have searched high and low and there is your site is simply the best there is on the web 🙂

    For this recipe – how did you keep the cake from sticking to the tin with no lining? I have tried making a chiffon cake before (and even in a “non-stick” pan) it ripped off in little chunks on the side.

    Thanks so much!

    Comment by Nessie — October 20, 2008 @ 9:16 am | Reply

  2. Hi SD, lucky am I to found out you again. I tried lot of your receipt and all of them so ymmy. Thanks so much for your sharing and I wish I can enter to all of your entry. If possible, I wish to have password as your permission. Please send to my e-mail at if possible. Million thanks to you.

    Comment by Nguyetva — October 20, 2008 @ 8:01 pm | Reply

  3. Nessie,
    Thanks for the kind words 🙂
    For chiffon cake, you actually want the cake to stick to the cake tin because you need to cool the cake upside down in the tin (so don’t use non-stick tin). After sliding the knife around the edges to loosen the cake from the tin, the cake does crumb a bit, I get that too, I think just do it more carefully to prevent it crumbing too much. HTH.

    Thanks for your support too 🙂
    I’ll accept new membership to HCC in November, after you join then you will get access to all recipes. Hope you don’t mind waiting a couple more weeks.

    Comment by SeaDragon — October 20, 2008 @ 8:33 pm | Reply

    • SD,

      Do you still turn the cake upside down if you are not baking it in a tube pan?

      Comment by Alannia — February 24, 2009 @ 3:25 pm | Reply

      • Oops….missed that. Sorry.

        Comment by Alannia — February 24, 2009 @ 3:35 pm | Reply

  4. Dear SD,

    Thank you so much in advance. I found your old blog more than 1 year ago and visited most of the day, tried lot of your receipt without asking you :))(sorry because I couldnot find where you are for sending my sincere thanks to you). So happy when finding you again.

    I will wait for your permission. Thank you.

    Comment by Nguyetva — October 21, 2008 @ 2:01 pm | Reply

  5. Hi SD,

    Found your new blog while searching for some recipe. I always drop by your old blog hope that one day you will come back. I delighted to see you again.:)
    I taught you were shutting down the forum sometime ago cos it was very quite there so I didn’t went in for a long time.


    Comment by Jennifer — October 21, 2008 @ 4:41 pm | Reply

  6. Thanks for the tip SD! Am looking forward to trying it out again but using your recipe – your recipes are always so reliable 🙂 Thanks again


    Comment by Nessie — October 22, 2008 @ 8:39 am | Reply

  7. Dear SD,

    I tried this receipt yesterday. It’s absolutely yummy. Spongy, soft and moist. Thank you so much for all guidance. Please visit my site to see how I did, if you have time

    Comment by Nguyetva — October 24, 2008 @ 11:46 am | Reply

  8. Hello Ms. SD,

    I love your blog much, but I can’t access in. I wish You could accept me to be a new membership of HCC in November.
    Million thanks to you


    Comment by Vinh — October 24, 2008 @ 7:29 pm | Reply

  9. Nguyetva,
    You’re welcome to try any recipes here, you don’t have to ask, yeah. Will announce here when I open HCC for new membership.

    Welcome back 🙂 Yeah, I thought of closing HCC down last year with very poor response, but had already invested too much in putting the many recipes in the forum. So this time is my last attempt to get more interest in the forum, if it fails again, well, what can I say 😦

    You’re welcome.

    Haha, I’m not a Ms, I’m a Mr. No need to be so formal, just call me SD is fine.
    Will announce here when I open HCC for new membership in early November.

    Comment by SeaDragon — October 25, 2008 @ 9:11 am | Reply

  10. SD,

    hihihi, I visit your blog many times everyday.

    Waiting for your announce.

    Happy day!


    Comment by Vinh — October 26, 2008 @ 1:17 am | Reply

  11. Dear SD,

    I tried this receipt already. So yummy!!!. Thanks you so much. If you have free time, pls come to my site to see how I did it. Height of the cake is 8cm

    Comment by Nguyetva — October 27, 2008 @ 2:31 pm | Reply

  12. Nguyetva,
    Well done, the cake looks fantastic. I can’t seem to leave a comment at your blog. I see you also tried Kuih Bangkit which also looks delicious!
    BTW, I don’t know what happened but your comment (#7) went straight into the spam queue so I didn’t see it until just now when I checked the spam, I just rescue it from the spam.

    Comment by SeaDragon — October 27, 2008 @ 8:36 pm | Reply

  13. Dear Sea Dragon

    Will try this early next week. I have been making chiffon cakes every now and then for the past few years but not a chocolate one. Maybe I can use this to make a “black forest” cake too.

    I want to join your HCC but don’t know how. I would like to get a password to view some restricted recipes and of course, I am willing to share it with others, just as I shared my “ma lai koh” with you.


    Comment by mumsy — November 1, 2008 @ 9:32 am | Reply

  14. mumsy,
    Haha, that’s one of the reason I posted this recipe, as it can be used to make ‘black forest’ since Asians like chiffon base rather than the authentic sponge base for it.

    To join HCC, please read the intro I’ve added to the Lemon Slice post, click the link to go to HCC then just register using the register icon on the top just under the forum name.

    Comment by SeaDragon — November 1, 2008 @ 9:50 am | Reply

  15. Hi SD

    I have registered this morning. So, do I now have to share 2 more recipes or 1 more (since I gave you the ma lai koh) to get a password?

    I am an idiot in computer stuff. So, maybe, you can tell me what to do now.


    Comment by mumsy — November 1, 2008 @ 10:49 am | Reply

  16. mumsy,
    You can now access the passwords, but please share more recipes with us in HCC. If you’ve any more questions regarding HCC, we can discuss over at HCC instead of under this post, yeah 🙂

    Comment by SeaDragon — November 1, 2008 @ 3:56 pm | Reply

  17. seadragon, I had failed many times with chocolate chiffon cakes (as I mentioned on the KC site) …. but I will definitely try this. Thanks!

    Comment by san — November 28, 2008 @ 8:19 am | Reply

  18. Hey SD,

    I tried this recipe today, used it as a sponge base for my layered cake. It’s really nice, very moist and soft like you’ve stated. Probably one of the nicest sponge recipe I’ve used so far. Thanks for sharing! 🙂

    Comment by Sarah — May 6, 2009 @ 10:37 pm | Reply

    • Thanks for the feedback, glad you liked the cake 🙂

      Comment by SeaDragon — May 10, 2009 @ 6:46 pm | Reply

  19. Dear SD,

    We have tried your recipe today, and it’s really super! We have never baked anything that good, especially at the 1st time (we are “beginner” 😀 but your instruction is just so clear and informative)

    Thank you so much! Have a nice weekend,

    Comment by troublemaker — June 7, 2009 @ 12:55 am | Reply

  20. It is really wonderful reading your recipes and all the positive comments attached to them.
    My chocolate chiffon cake is cooling at this moment. Just wondering if I can ‘half’ this recipe to make a smaller cake. Eagerly awaiting your expert advice.

    Comment by Frances — August 29, 2009 @ 6:34 pm | Reply

    • You can if you are confident about making cakes, but I would recommend no if you are new to baking.

      Comment by SeaDragon — October 4, 2009 @ 10:00 am | Reply

  21. Thank you so much!

    Comment by Nathalie — November 6, 2009 @ 8:18 am | Reply

  22. This looks delicious! I shall try it one day 🙂

    Comment by Allie — November 20, 2009 @ 7:01 pm | Reply

  23. WOW! I just made this tonight after looking for a dark chocolate chiffon recipe for such a long time, and this turned out AMAZING. Thank you for sharing the recipe and for posting delicious photos.

    Comment by panipopos — February 17, 2011 @ 10:49 pm | Reply

  24. […] Chocolate Chiffon Cake В« Corner CafГ© Oct 19, 2008 … Recipe Reference: 'Chocolate Chiffon Cake' recipe from the cookbook, 'The Best of Singapore Cooking' … […]

    Pingback by chocolate chiffon cake recipe — May 14, 2011 @ 3:14 pm | Reply

  25. this is the best chocolate chiffon cake ever…mhae29

    Comment by mhaesanglay — July 14, 2011 @ 8:13 pm | Reply

  26. Hi SD, first of all, thanks a lot for a wonderful recipe. I made this today and the flavor is fantastic. The cake was soft, moist and rich with chocolate flavor. However, I have difficulty in turning the tin upside down, thecake immediately fell off the tin when I turn it upside down. Would you pls help to advise if I did something wrong ? Many thanks.

    Comment by Bmx — November 8, 2011 @ 11:15 pm | Reply

    • Did you use a non-stick tin? Please note that when making chiffon cakes that need to be turn upside-down to cool, you must not use non-stick tin. Hope this helps.

      Comment by SeaDragon — November 9, 2011 @ 3:52 pm | Reply

  27. Hi SD, I have tried your receipe this morning and it turned out very well. Thank you very much.

    Comment by Jag — December 2, 2012 @ 12:40 am | Reply

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