Chocolate Chiffon Cake II
A delicious chocolate chiffon cake made with baking cocoa, then dusted with confectioners#146; sugar.
12 to 16 servings
1 3/4 cups granulated (white) sugar
1 1/2 cups cake flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
confectioners' (powdered) sugar
Preheat oven to 325°F (163°C). Let eggs stand at room temperature for 30 minutes.
In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack in the preheated oven for 60 to 65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.
1 serving (1 piece) equals 235 calories, 9 g fat (2 g saturated fat), 93 mg cholesterol, 254 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.