Chocolate Chiffon Cake
¾ C boiling water
½ C cocoa
1 ¾ C sifted flour (I measure, sift, measure again)
1 ¾ C sugar
1 ½ tsp soda
1 tsp salt
½ C oil
7 egg yolks
2 tsp vanilla
7 egg whites
½ tsp cream of tarter
1) Combine boiling water and cocoa; set aside to cool
2) Sift flour, sugar, soda and salt together
3) In another bowl, mix oil, egg yolks, vanilla and then add the cooled cocoa mixture
4) Make a well in the dry ingredients; add the liquid and mix until smooth
5) Using a mixer, beat egg whites and cream of tarter until stiff (you should be able to run a spatula through and it parts and stays stiff)
6) Drizzle the batter into the stiff egg whites very gradually while very gently folding it in with a spatula
7) Pour into an ungreased 10 inch tube pan and bake and 325 degrees for 65 minutes.
8 ) Turn upside down to cool immediately upon removing it from the oven. Wait until completely cooled before removing from pan (I run a knife around the edge to loosen it).