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Рецепт Cocoa Chiffon Cake (Original)
by Global Cookbook

Cocoa Chiffon Cake (Original)
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Ингредиенты

  • 1/2 c. vegetable oil additional oil for preparing pan
  • 1/3 c. cocoa sifted (Dutch-process cocoa)
  • 1 Tbsp. cocoa plus extra cocoa for preparing pan
  • 1 1/2 c. sifted cake flour
  • 1 1/4 c. sugar
  • 2 tsp baking pwdr
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 lrg egg yolk
  • 5 lrg egg whites at room temperature
  • 1 pch cream of tartar
  • 2 Tbsp. confectioner's sugar sifted plus extra for dusting cake

Инструкции

  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 possibly springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess.
  3. Sift together flour, 1/3 c. plus 1 Tbsp. sifted Dutch-process cocoa, sugar, baking pwdr, salt and cinnamon into a large mixing bowl.
  4. Make a well in the centre of the dry ingredients and add in oil, 1/2 c. plus 2 Tbsp. hot water, vanilla and egg yolk. Don't mix.
  5. Place egg whites in another large mixing bowl. Add in cream of tartar and beat with an electric mixer till they are white and foamy. Add in 2 Tbsp. confectioners' sugar and continue beating till stiff but not dry. Scrape off the beaters and, without washing them, place them in the flour-and-oil mix and beat at low speed just till well blended. In four additions, gently fold this mix 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 min, or possibly till the top feels springy and a cake tester inserted in the centre comes out clean. (The top of the cake will be cracked.)
  8. Cold the cake upright on a wire rack for 10 min. With a knife, loosen sides and centre of cake from the pan. Invert onto the rack, lift off pan and cold cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar.
  9. Serves 16.
  10. 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 possibly 9-inch layers, slice each layer horizontally and spread raspberry preserves between the layers."