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Cocoa Chiffon Cake
Recipe By : Eating Well Cookbook, p. 199
Serving Size : 16 Preparation Time :0:00
Categories : Cake
Amount Measure Ingredient -- Preparation Method
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1/2 cup vegetable oil
additional oil for preparing pan
1/3 cup cocoa -- sifted
(Dutch-process cocoa)
1 tablespoon cocoa
plus extra cocoa for preparing pan
1 1/2 cups sifted cake flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 large egg yolk
5 large egg whites -- at room temperature
1 pinch cream of tartar
2 tablespoons confectioner's sugar -- sifted
plus extra for dusting cake
1. Position rack in the centre of the oven and preheat oven to 350 degrees
F.
2. Brush the inside of a 9-inch Bundt or springform tube pan with oil and
sift a little cocoa over the pan. Tap out the excess.
3. Sift together flour, 1/3 cup plus 1 tablespoon sifted Dutch-process
cocoa, sugar, baking powder, salt and cinnamon into a large mixing bowl.
4. Make a well in the centre of the dry ingredients and add oil, 1/2 cup
plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.
5. Place egg whites in another large mixing bowl. Add cream of tartar and
beat with an electric mixer until they are white and foamy. Add 2
tablespoons confectioners' sugar and continue beating until stiff but not
dry. Scrape off the beaters and, without washing them, place them in the
flour-and-oil mixture and beat at low speed just until well blended. In four
additions, gently fold this mixture into the egg whites.
6. Turn the batter out into the prepared pan and smooth the top with a
rubber spatula. Rap the pan sharply on the counter once to remove any large
air bubbles.
7. Bake for 40 to 45 minutes, or until the top feels springy and a cake
tester inserted in the centre comes out clean. (The top of the cake will be
cracked.)
8. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen
sides and centre of cake from the pan. Invert onto the rack, lift off pan
and cool cake completely. Place on a serving platter and top with a light
sifting of confectioners' sugar.
Serves 16.
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NOTES : "This low-fat chiffon cake has a light, soft crumb and a satisfying
chocolate flavor. The egg yolk adds richness and moisture; it can be left
out, but the cake will be slightly drier without it. For a 4-layer cake,
bake the cake in two 8- or 9-inch layers, slice each layer horizontally and
spread raspberry preserves between the layers."
Formatted in MasterCook by Ellen Pickett January 1999.
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