Chocolate Chiffon Cake

Ingredients

• 1.0.5 cup water, boiling; for cocoa paste
• 2.0.5 cup cocoa powder, combined with boiling water to make paste
• 3.1.5 cup plain flour, sifted
• 4.1.75 cup sugar
• 5.3 teaspoon baking powder
• 6.1 teaspoon salt
• 7.0.5 cup vegetable oil
• 8.7 egg yolks, unbeaten
• 9.cocoa paste, the boiling water and cocoa combined and cooled
• 10.1 teaspoon vanilla essence
• 11.egg whites, 1 cup; approximately 7–8; beaten to very stiff peaks
• 12.0.5 teaspoon cream of tartar
• 13.6 tablespoon sugar, for frosting
• 14.0.125 teaspoon salt, for frosting
• 15.6 tablespoon cocoa powder, for frosting
• 16.710 millilitre cream, whipping cream; chilled 1 hour; for frosting

Method

1. 1.CAKE: Combine boiling water and cocoa and let cool.
2. 2.Sift together flour, sugar, baking powder and salt. Make a well and add in order: oil, egg yolks, cooled cocoa mixture and vanilla essence. Beat until smooth.
3. 3.In a separate large bowl, beat egg whites with cream of tartar until very stiff peaks form.
4. 4.Pour the yolk batter in a thin stream over the egg whites, folding gently until just blended.
5. 5.Bake following the Basic Chiffon Cake instructions — ungreased 10" tube pan at 325°F (163°C) for 55 minutes, then 350°F (177°C) for 10–15 minutes.
6. 6.CHOCOLATE CREAM FROSTING: Mix together sugar, salt and cocoa. Add cream. Chill the mixture for one hour or more. Whip until stiff.
7. 7.Frost the cooled cake with the chocolate cream.

Notes

• A chocolate variation of the Basic Chiffon Cake — the cocoa is first dissolved in boiling water to create a smooth paste before adding to the batter.
• The frosting is a simple whipped cocoa cream — chill it well before whipping for best results.
• Recipe spans two scan pages: the cake on page 95 and the frosting on page 93 ('Cocoa Chiffon Cake Continued').