Two-Egg Chocolate Chiffon Cake
Cook time: 
Total time: 
Serves: 32 servings
  • 2 eggs, separated
  • 1½ cups granulated sugar
  • 1¾ cups cups cake flour *, sifted
  • 1 tsp salt
  • ¾ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup water
  • 6 Tbsp SACO Premium Cocoa
  • 2 Tbsp vegetable oil
  1. Have ingredients at room temperature.
  2. Preheat oven to 350°F.
  3. Grease and flour one 13 x 9 inch baking pan, or two 8 or 9-inch round layer pans.
  4. In small mixing bowl beat egg whites until foamy.
  5. Beat in ½ cup of the sugar, 1 tablespoon at a time.
  6. Continue beating until stiff and glossy.
  7. Set meringue aside.
  8. In large mixing bowl sift together remaining sugar, flour, salt, baking soda and Buttermilk Blend. Add ⅓ cup oil and half the water.
  9. Beat one minute on high speed, scraping bowl constantly.
  10. Add remaining water, egg yolks, oil and 6 Tbsp. cocoa.
  11. Beat one minute, scraping bowl occasionally.
  12. Fold in meringue.
  13. Pour into pan(s).
  14. Bake oblong pan 40 to 50 minutes, layer pans 30 to 35 minutes, or until wooden toothpick tests clean.
  15. Cool.
  16. Frost as desired or use to make SACO Bavarian Torte.
  17. * If cake flour is not available, substitute 1½ cups sifted all-purpose flour
Nutrition Information
Calories: 98 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sugar: 10g Sodium: 110mg Fiber: 16g Protein: 1g Cholesterol: 1mg
Recipe by SacoFoods at