Around here we are calling this Debbie’s White Chocolate Chiffon Cake. An early Bakepedia fan, Debbie, contacted us with a request for a moist white chocolate cake. Not satisfied with current renditions, we headed to the Test Kitchen and voila, a new cake was born!
Chiffon cakes are based on oil, which gives them a very moist, soft and springy texture that is retained for several days. Because they aren’t butter-based, however, they often lack that backbone of flavor. Enter the virtues of high-quality white chocolate, which contains cocoa butter. This cake combines the sought-after qualities of an oil-based cake with the rich mouthfeel and flavor of white chocolate, which is melted and added to the batter. To further bolster the white chocolate flavor, you can fold shavings into the batter as an optional addition. The result is a moist, slightly sweet “yellow” cake. It can be used as a base for a birthday cake or large celebration cake, filled and frosted with buttercream or baked in a ring shape and served unadorned, perhaps with fresh fruit.
- 4 ounces white chocolate, such as El Rey Icoa, divided
- 2 ¼ cups sifted cake flour
- 1⅔ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk, at room temperature
- ½ cup flavorless oil, such as canola
- 6 large eggs, separated and at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
- Position rack in the center of your oven. Preheat to 325°F. Have ready two 9-inch springform pans or one 10-inch angel food cake pan with removable bottom. Leave them ungreased.
- Finely chop and melt 3 ounces of chocolate and allow to cool slightly. Grate remaining 1 ounce of chocolate on large holes of a box grater and set aside. Meanwhile, whisk together the sifted flour, sugar, baking powder and salt until combined in a medium bowl; set aside.
- Beat the milk, oil, egg yolks and vanilla together in a large bowl with an electric mixer until smooth and combined. Stir in the dry mixture by hand until a few streaks of flour remain, then add melted chocolate and finish stirring and folding mixture until it is completely smooth and combined.
- Beat the egg whites in a clean, grease-free bowl with clean beaters until frothy. Add cream of tartar and beat just until stiff peaks form, but no longer. Fold about ⅓ of the whipped egg whites into the main batter to lighten, then add the remaining egg whites in two more batches along with the remaining 1 ounce of grated chocolate. Take care to retain the air in the batter created by the whipped egg whites.
- Divide batter in ungreased 9-inch springform pans or into a large tube pan, leveling the top with a small offset spatula if necessary. Bake the springform pans for about 30 to 35 minutes or until center springs back when gently pressed and a toothpick just tests clean. The tube pan will take about 50 to 60 minutes, using same visual cues. Cool springform pans on racks; cool tube pan upside down on feet (if pan has them) or invert on the neck of a sturdy bottle. Unmold from pans when completely cooled. Cake(s) may be filled and frosted right away or served as is. Wrap in plastic wrap and store at room temperature for up to 3 days.