Delicate Cocoa Chiffon Cake
Delicate Cocoa Chiffon Cake
3/4 cup boiling water
1/2 cup cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
7 unbeaten egg yolks
1 teaspoon vanilla
1/4 teaspoon red food coloring (optional)
1 cup (7 or 8) egg whites
1/2 teaspoon cream of tartar
Combine water and cocoa. Stir until smooth. Cool.
Sift and measure flour. Resift with sugar, baking powder and salt.
Make a well in the dry ingredients. Add in the following order: Salad oil, egg yolks, the cooled cocoa, vanilla and red coloring. Beat with a spoon until very smooth.
Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks, stiffer than for meringue or angel food cake.
Gradually pour egg-yolk mixture over beaten egg whites. Fold in gently with rubber scraper until just mixed. Do not stir. Pour into ungreased 10-inch tube pan. Bake for 55 minutes at 325 degrees, then 10 to 15 minutes longer at 350 degrees. Invert pan to cool cake.
3/4 cup boiling water
1/2 cup cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
7 unbeaten egg yolks
1 teaspoon vanilla
1/4 teaspoon red food coloring (optional)
1 cup (7 or 8) egg whites
1/2 teaspoon cream of tartar
Combine water and cocoa. Stir until smooth. Cool.
Sift and measure flour. Resift with sugar, baking powder and salt.
Make a well in the dry ingredients. Add in the following order: Salad oil, egg yolks, the cooled cocoa, vanilla and red coloring. Beat with a spoon until very smooth.
Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks, stiffer than for meringue or angel food cake.
Gradually pour egg-yolk mixture over beaten egg whites. Fold in gently with rubber scraper until just mixed. Do not stir. Pour into ungreased 10-inch tube pan. Bake for 55 minutes at 325 degrees, then 10 to 15 minutes longer at 350 degrees. Invert pan to cool cake.
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