Cocoa chiffon cake

 
                             Cocoa Chiffon Cake
 
 Recipe By     : Eating Well Cookbook, p. 199
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.