Brazilian Chocolate Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||3 Teaspoon|
|Instant coffee powder||2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate||3 Ounce|
|Cream of tartar||1⁄2 Teaspoon|
Mix and sift first six ingredients.
Make a well and add in order, salad oil, egg yolks, water and vanilla.
Beat with a spoon until smooth.
Add melted chocolate and blend well.
Add cream of tartar to egg whites.
Beat until egg whites form very stiff peaks.
Gently fold egg yolk and chocolate mixture into egg whites until well blended.
Fold, do not stir.
Turn batter into an ungreased 10-inch tube pan.
Bake in a slow oven (325°F.) 70 to 75 minutes or until cake springs back when touched lightly with finger.
Invert pan and let stand until cool.
Loosen cake from sides of pan and remove.