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Chocolate Chiffon Cake
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1-3/4 cups sugar
1-1/2 cups cake flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine
the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg
yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended.
In another mixing bowl, beat egg whites and cream of tartar until stiff peaks
form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut
through batter with a knife to remove air pockets. Bake on the lowest oven rack
at 325° for 60-65 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour. Run a knife around side
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |