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Birthday Chiffon Cake
1/4 cup cocoa 1/4 cup sugar 1/4 cup boiling water 2 1/2 cups flour 1 1/2 cups sugar 3 teaspoon baking powder 1 teaspoon salt 1/2 cup Wesson oil 6 egg yolks 3/4 cup cold water 2 teaspoons vanilla 7 or 8 egg whites 1/2 teaspoon cream of tartar Stir and cool cocoa, sugar and boiling water, set aside. Sift flour, sugar, baking powder and salt. Make a well and add the Wesson oil, egg yolks, cold water and vanilla, beat until smooth. In a clean bowl (not plastic) beat egg whites until foamy. Add to it 1/2 teaspoon cream of tartar; beat until stiff. Pour yolk mixture over beaten egg whites, folding in gently over and over with a spatula. Pour all but 1/4 of the batter into an angel food pan, about a 10-inch pan. Do not grease pan. Now add the cocoa mixture to the remaining batter and put spoonfuls over the batter and swirl to make a marble effect in the batter. You don't have to use all the cocoa mixture, it depends on your taste. Bake at 325 degrees for 55 min- utes, then heat to 375 degrees for 10 minutes. Cool over a funnel. To remove the cake from pan; slide a knife all around the pan, keeping knife as close to pan inside as possible. http://www.all-easy-recipes.co.uk
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