Cocoa Chiffon Cake

Name: Cocoa Chiffon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
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

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Recipe by Chef #570804 Halifax Liz

This was my mothers recipe and I have no idea where she got it. Anyway, it is a very light and moist one layer cake which adapts to a lot of different toppings - your choice. Very important that you use an 8" square deep tin totally free of grease and follow directions exactly as written. Baking time given is approximate so please check after 20 mins. Oven 350

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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