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Chocolate Chiffon Cake
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3/4 cup boiling water
1/2 cup cocoa
1-3/4 cup cake flour
1-3/4 cups sugar
1-1/2 tsp. soda
1 tsp. salt
1/2 cup vegetable oil
7 egg yolks
7 egg whites
2 tsps. vanilla
1/2 tsp. cream of tartar
Combine boiling water and cocoa, set aside to cool.
Blend sugar, soda, flour, and salt in a bowl. Make a well in the center and add oil, egg yolks, vanilla and cocoa. Beat until smooth. Beat egg whites and cream of tartar in a bowl until stiff peaks form.
Pour egg white mixture carefully over other ingredients, gently fold with a rubber spatula until blended.
Bake at 325 degrees for 55 minutes, increase heat to 350 degrees and continue baking for 10-15 minutes in an ungreased tube pan.
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