Baking

Food II

“Food II-Baking”

“COCOA CHIFFON CAKE”

This low-fat chiffon cake has a light, soft crumb and a satisfying chocolate flavor.

Ingredients:

1/2 c. vegetable oil plus extra for preparing pan
1/3 c. plus 1 tbsp. sifted Dutch-process cocoa plus extra for preparing pan

1 1/2 c. sifted flour
1 1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 tsp. vanilla extract
1 lg. egg yolk
5 lg. egg whites, at room temp.
Pinch of cream of tartar
2 tbsp. sifted confectioners' sugar plus extra for dusting cake

Procedure:

1.Position rack in the center of the oven and preheat oven to 350 degrees F. Brush the inside of a 9 inch bunts or spring form tube pan with oil and sift a little cocoa over the pan. Tap out the excess.

2.Sift together flour, 1/3 cup plus 1 tablespoon cocoa, sugar, baking powder, salt and cinnamon into a large bowl. Make a well in the center of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.

3.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.

4.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. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the center comes out clean. (The top of the cake will be cracked.)

5.Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and center 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.

Cocoa Chiffon Cake