Chocolate Chiffon Cake
|Pastry flour||1 Cup (16 tbs) (250 Milliliter)|
|Sugar||1 Cup (16 tbs) (250 Milliliter)|
|Baking powder||1 1⁄2 Teaspoon (7 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Cooking oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Cold water||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Cream of tartar||1⁄4 Teaspoon (1 Milliliter)|
|Semi sweet chocolate||2 , grated (2 Squares)|
Sift the first four ingredients into a bowl.
Make a well in the centre and add oil, egg yolks, water and vanilla.
Beat until smooth.
Beat egg whites and cream of tartar together until very stiff peaks form.
Stir chocolate into the batter, then fold into egg white meringue.
Bake in an ungreased small angel cake pan at 325F (160C) for 65 minutes.