Name: Cocoa Chiffon Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: Additional oil for preparing; 2 ts Baking Powder; 1 lg Egg yolk; 1 1/4 c Sugar; 1/3 c Cocoa; sifted (Dutch-process; 5 lg Egg whites; at room; Plus extra for dusting cake; 1/4 ts Salt; 1/2 c Vegetable oil; 2 ts Vanilla extract; Plus extra cocoa for; 1 1/2 c Cake Flour Sifted; 1 tb Cocoa; 1/4 ts Cinnamon; 1 pn Cream of tartar

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INGREDIENTS

Additional oil for preparing
2 ts Baking Powder
1 lg Egg yolk
1 1/4 c Sugar
1/3 c Cocoa; sifted (Dutch-process
5 lg Egg whites; at room
Plus extra for dusting cake
1/4 ts Salt
1/2 c Vegetable oil
2 ts Vanilla extract
Plus extra cocoa for
1 1/2 c Cake Flour ; Sifted
1 tb Cocoa
1/4 ts Cinnamon
1 pn Cream of tartar

Servings

INSTRUCTIONS

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 springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess. 3. Sift together flour, 1/3 cup plus 1 tablespoon sifted Dutch-process cocoa, sugar, baking powder, salt and cinnamon into a large mixing bowl. 4. Make a well in the centre of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix. 5. 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. 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 minutes, or until the top feels springy and a cake tester inserted in the centre comes out clean. (The top of the cake will be cracked.) 8. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and centre 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. Serves 16. 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 9-inch layers, slice each layer horizontally and spread raspberry preserves between the layers." Formatted in MasterCook by Ellen Pickett January 1999. Recipe by: Eating Well Cookbook, p. 199 Posted to EAT-LF Digest by "Ellen Pickett" on Jul 7, 1999,

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Cocoa Chiffon Cake

Additional oil for preparing 
2 ts Baking Powder 
1 lg Egg yolk 
1 1/4 c Sugar 
1/3 c Cocoa; sifted (Dutch-process 
5 lg Egg whites; at room 
  Plus extra for dusting cake 
1/4 ts Salt 
1/2 c Vegetable oil 
2 ts Vanilla extract 
  Plus extra cocoa for 
1 1/2 c Cake Flour Sifted
1 tb Cocoa 
1/4 ts Cinnamon 
1 pn Cream of tartar

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 springform tube pan with oil  and sift a little cocoa over the pan. Tap out the excess.    3. Sift together flour, 1/3 cup plus 1 tablespoon sifted Dutch-process  cocoa, sugar, baking powder, salt and cinnamon into a large mixing  bowl.    4. Make a well in the centre of the dry ingredients and add oil, 1/2  cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.    5. 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.    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 minutes, or until the top feels springy and a  cake tester inserted in the centre comes out clean. (The top of the  cake will be cracked.)    8. Cool the cake upright on a wire rack for 10 minutes. With a knife,  loosen sides and centre 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. Serves 16.    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 9-inch layers, slice  each layer horizontally and spread raspberry preserves between the  layers." Formatted in MasterCook by Ellen Pickett  <ellen@qnetix.ca>  January 1999.    Recipe by: Eating Well Cookbook, p. 199    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul 7,  1999,

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 16 servings

Calories: 391
Calories from Fat: 47 (12%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.5g
Cholesterol 13.1mg		4 %
Sodium 48.5mg		2 %
Potassium 54mg		1 %
Total Carbohydrate 82.6g		24 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 81.7g
Protein 3.9g		6 %
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Calories per serving: 391

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