Cocoa Chiffon Cake Recipe
Ingredients
| Cocoa | 1/2 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Cake flour | 1 3/4 Cup (16 tbs), sifted | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 7 | |
| Vanilla extract | 2 Teaspoon | |
| Egg whites | 1 Cup (16 tbs) | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) |
Directions
Mix cocoa and boiling water together until smooth; set aside to cool.
Sift the flour, sugar, baking powder, and salt together into a bowl.
Make a well in the center of the dry ingredients; add oil, egg yolks, cooled cocoa mixture, and extract.
Beat until smooth.
Set aside.
Beat egg whites with cream of tartar until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Turn batter into an ungreased 10-inch tubed pan, turning pan as you pour in batter.
Bake at 325°F 55 minutes; increase temperature to 350CF and bake for 10 to 15 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.
Sift the flour, sugar, baking powder, and salt together into a bowl.
Make a well in the center of the dry ingredients; add oil, egg yolks, cooled cocoa mixture, and extract.
Beat until smooth.
Set aside.
Beat egg whites with cream of tartar until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Turn batter into an ungreased 10-inch tubed pan, turning pan as you pour in batter.
Bake at 325°F 55 minutes; increase temperature to 350CF and bake for 10 to 15 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.
Chef
