Cocoa Chiffon Cake
|Cake flour||2 Cup (32 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Unsweetened cocoa powder||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Glaze||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Cup (32 tbs), sifted|
|Hot water||2 Tablespoon|
Preheat oven to 325°F (165°C).
In a large mixer bowl, combine flour, sugar, cocoa, baking powder and salt.
Make a well in mixture and add oil, egg yolks, water and vanilla.
Beat until smooth.
In another large mixer bowl, beat egg whites and cream of tartar until very stiff peaks form.
Gradually pour batter over beaten whites, gently folding until just blended.
Spoon into ungreased 10-inch tube pan.
Bake 1 hour and 10 to 15 minutes or until done.
Invert pan on wire rack.
Let stand in pan upside down until completely cool.
Prepare Creamy Glaze.
Spoon over top of cake, letting excess drip down sides.
Creamy Glaze: In a small saucepan, melt butter or margarine.
Remove from heat.
Stir in powdered sugar and vanilla.
Mix until smooth.