Coco Chiffon Cake Recipe
Servings: 10
Ingredients
- 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
Directions
- Mix together and cool, let sit. Next: measure and sift:
- Make a well and add order the following:
- Beat with spoon till smooth. Measure in large mixing bowls:
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 293 | |
| Calories from Fat 108 | 37% |
| Total Fat 12.14g | 15% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.28g | |
| Cholesterol 0mg | 0% |
| Sodium 651mg | 27% |
| Potassium 66mg | 2% |
| Total Carbs 42.52g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 35.19g | 23% |
| Protein 5.05g | 8% |
