Cocoa Chiffon Cake
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄3 cup water, boiling
- 1⁄4 cup cocoa, good quality important
- 1 cup cake flour (sifted before measuring)
- 1 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil
- 4 egg yolks
- 1⁄2 teaspoon pure vanilla extract
- 4 egg whites
- 1⁄4 teaspoon cream of tartar
directions
- Stir cocoa and boiling water until smooth - cool.
- Sift dry ingredients.
- Add egg yolks, cooled cocoa mixture and vanilla.
- Beat with a wooden spoon until smooth.
- Beat egg whites and cream of tartar until they hold soft peaks.
- Fold in gently.
- When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
- Ease cake out of tin after it has completely cooled.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.