Cinnamon Chiffon Cake
|Unsweetened chocolate||2 Ounce|
|Sugar||1 Cup (16 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking soda||3⁄4 Teaspoon|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Melt chocolate; set aside.
Grease and flour two 9-inch cake pans; set aside.
Preheat oven to 350°F (175°C).
In a large mixer bowl, combine 1 cup sugar, flour, salt, baking soda and cinnamon.
Add oil, buttermilk or sour milk and egg yolks.
Beat until smooth.
Stir in melted chocolate.
In a small mixer bowl, beat egg whites until foamy.
Gradually add 1/2 cup sugar, beating until very stiff peaks form.
Gently fold beaten egg whites into chocolate mixture.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool in pans 10 minutes.
Turn out on wire racks.
Frost, if desired.