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Chocolate chiffon cake

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Ingredients/Components

vanilla - 1 tsp
salt - 1 tsp
flour
cocoa - 1/2 c
baking powder - 4 tsp
egg whites - 1 c
cream of tartar - 1/2 tsp
Wesson oil - 1/2 c
unbeaten egg yolks - 8 item
plus 4 Tbsp
plus 4 tsp - 1/2 c

How to make chocolate chiffon cake:

Mix cocoa with boiling water; set aside to cool. Sift together flour, sugar, baking soda and salt in large bowl. In dry ingredients, make a well and add in order: Wesson oil, egg yolks, cooled cocoa mixture and vanilla.

Measure into large mixing bowl: egg whites and cream of tartar. Beat egg whites until stiff, then beat egg yolk mixture. Pour egg yolk mixture (a little at a time) over whipped egg whites. Fold together; do not stir.

Place in tube pan. Bake at 325° to 350° for 50 to 60 minutes. Cool upside-down, hung on bottle. Good with 7-Minute Frosting.

Recipe categories: Desserts, Chocolate, Cakes.

Rating:

Average rating: 4, total votes: 3

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