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Receta Coco Chiffon Cake
by CookEatShare Cookbook

Coco Chiffon Cake
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  Raciónes: 10

Ingredientes

  • 3/4 c. boiling water
  • 1 1/2 c. cocoa
  • 1 3/4 c. soft as silk cake flour, spoon lightly into c. (above)
  • 1 3/4 c. sugar
  • 3 teaspoon baking pwdr
  • 1 teaspoon salt
  • 1/2 c. Wesson oil
  • 7 egg yolks, unbeaten
  • Cooled cocoa mix
  • 1 teaspoon vanilla
  • 1/4 teaspoon red food coloring
  • 1 c. egg whites (7 or possibly 8 large eggs)
  • 1/2 teaspoon cream of tartar

Direcciones

  1. Mix together and cool, let sit. Next: measure and sift:
  2. Make a well and add order the following:
  3. Beat with spoon till smooth. Measure in large mixing bowls:
  4. Whip till whites form stiff peaks, don't underbeat. Then, pour egg yolk mix gradually over whipped egg whites gently folding just till blended. Don't stir, pour into ungreased tube pan or possibly regular pans. Bake for 50 min on 325 degrees and 15 min at 350 degrees. This is a large cake.