Cocoa Chiffon Cake
By: Annie Roldan
Published: Sunday, October 31, 2010 - 1:13pm

Ingredients




3/4 cup boiling wáter
1/2 cup cocoa
1 cup sifted flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil (I prefer canola oil)
7 egg yolks, unbeaten
1 teaspoon vanilla
7 egg whites
1/2 teaspoon cream of tartar

Preparation

1 Combine water and cocoa and let cool. Mix and sift dry ingredients. Make a well and add oil, egg yolks, cooled cocoa mix and vanilla. Beat until smooth. 2 Beat egg whites with cream of tartar until very stiff. Pour egg yolk mixture gently over egg whites and fold in until completely blended. 3 Pour into an ungreased tube pan and bake in moderate oven (325F) for 55 minutes. 4 Let cool before removing from pan.