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Cocoa Chiffon Cake Recipe

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This recipe for Cocoa Chiffon Cake, by , is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Allison Dierking

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. boiling water
1/2 c. cocoa
1 1/2 c. flour
1 3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. cooking (salad) oil
7 egg yolks (unbeaten)
1 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Directions:
Directions:
Combine and let cool boiling water and cocoa. Sift together flour, sugar, baking powder, and salt. Make a "well" and add cooking (salad) oil, egg yolks, unbeaten and cooled cocoa mixture and vanilla. Beat until smooth. Then measure into another mixing bowl and beat until very stiff egg whites and cream of tartar. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula, until completely blended. Pour into ungreased tube pan. Bake at 325 for 60 minutes. Invert. Let hang until hold.

Personal Notes:
Personal Notes:
I took this cake to the Marshall County Fair in July 2015, and received a Purple Ribbon. My mom, Lesa, took this cake to the 4-H fair when she was a child and got a Purple Ribbon, too; it was a favorite recipe of mom's grandmother.

 

 

 

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