Cocoa Chiffon Cake

Cocoa Chiffon Cake

  • 1/2 cup cocoa
  • 3/4 cup boiling water
  • 8 eggs, separated
  • 1/2 tsp. cream of tartar
  • 1 3/4 cups flour (sifted)
  • 1 3/4 cups sugar
  • 1 1/2 tsp. salt
  • 1/2 cup salad oil
  • 2 tsp. vanilla
  • Mix cocoa with boiling water. Beat egg white with cream of tartar until stiff peaks form. Sift together dry ingredients into a mixer bowl. Make a well in the center. Add oil, egg yolks, cocoa mixture and vanilla; beat well. Fold in egg whites. Pour into an ungreased 10 inch tube pan. Cut through batter with spatula. Bake at 325 for 55 minutes. Increase temperature to 350; bake 10 minutes longer. Invert to cool.

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