Cocoa Chiffon Cake Recipes

Steps:

• Stir cocoa and boiling water until smooth - cool.
• Sift dry ingredients.
• Add egg yolks, cooled cocoa mixture and vanilla.
• Beat with a wooden spoon until smooth.
• Beat egg whites and cream of tartar until they hold soft peaks.
• Fold in gently.
• When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
• Ease cake out of tin after it has completely cooled.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Steps:

• In medium bowl, gradually whisk boiling water into cocoa powder until smooth. Set aside to cool to room temperature, whisking occasionally.
• Adjust oven rack so that it is one-third up from bottom of oven. Preheat oven to 325 degrees F. Have ready cookie sheet and an un-greased tube pan.
• Into a seperate large bowl, sift cake flour, 1 cup of the sugar (reserve remainder), baking powder, and salt. Add COOLED cocoa mixture, rum, egg yolks, oil, and vanilla. With large, sturdy whisk or hand-held electric mixer, beat briefly just until smooth.
• In non-plastic large bowl, combine egg whites and cream of tartar. With clean beaters, beat at high speed until very foamy and white. Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time. Continue beating until this meringue forms stiff peaks.
• With large spatula, gently fold about one-third of the meringue into the cocoa-yolk mixture. Turn this mixture back into the remaining meringue; gently fold together just until no white streaks show in the batter. Turn into tube pan and level batter. Place filled pan on baking sheet, then place into the preheated oven for 45 to 55 minutes.
• While cake bakes, ready a cooling rack. When done, the cake should be well-risen (possibly above the edge of the pan), and it will spring back when touched lightly on top with a fingertip.
• When done, remove cake from oven with oven mits. Turn the cake gently upside down so it rests on the cooling surface undisturbed. During this time, the cake may shrink slightly and pull away from the pan sides in places--OK.
• When cake is completely cooled, gently and carefully turn right side up. Carefully loosen cake from pan sides and tube, using a knife. Turn cake out of pan onto serving plate (it will be served upside down). If bottom of cake sticks to pan, hold serving plate and pan together, and bang GENTLY on table to loosen cake bottom (I have not had this trouble with this particular cake, though). Store airtight at room temperature for up to three days or freeze.
• You can sprinkle with powdered sugar sprinkled on top and when you slice, serve with a dolup of whipped cream and some chocolate shavings.