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| Appetizer Recipes & More |
Chocolate Chiffon Cake
3/4 cup boiling water 1/2 cup cocoa 1 3/4 cup cake flour, sifted 1 1/2 tsp. baking soda 1 tsp. salt 1 3/4 cup sugar 1/2 cup vegetable oil 7 egg yolks 2 tsp. vanilla 1 cup egg whites (7 or 8) 1/2 tsp. cream of tartar Directions Combine boiling water and cocoa. Cool. Sift flour, sugar, baking soda, and salt together in bowl. Make a well and add oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth. Beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture in a thin stream over egg whites, gently cutting and folding with a rubber spatula until well blended. In an ungreased 10-inch cake tube pan, bake at 325 for 55 minutes, then at 350 for 10-15 minutes. Invert pan to cool. |
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