Chocolate chiffon cake

Chocolate chiffon cake

Ingredients/Components

• sugar
• vanilla - 2 tsp
• salt - 1 tsp
• soda
• cocoa - 1/2 c
• boiling water - 3/4 c
• sifted flour
• cooking oil - 1/2 c
• cream of tartar - 1/2 tsp
• egg whites, stiffly beaten - 8 item
• unbeaten egg yolks - 8 item

How to make chocolate chiffon cake:

Heat oven to 325°. Bake for 65 to 70 minutes. Combine boiling water and cocoa. Cool. Sift flour, sugar, soda and salt into mixing bowl. Make a well; add in order the oil, egg yolks, cocoa mixture and vanilla. Beat with a spoon until smooth. In a large bowl, beat egg whites and cream of tartar to very stiff peaks, about 12 to 15 minutes. Do not underbeat. Pour egg yolk mixture over egg whites. Fold in with a rubber spatula until blended. Pour into ungreased 10-inch tube pan. Cool upside down in pan on a funnel for 4 hours.

Recipe categories: Desserts, Chocolate, Cakes.