Cocoa Chiffon Cake

• 1/3 cup water, boiling
• 1/4 cup cocoa, good quality important
• 1 cup cake flour (sifted before measuring)
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 4 egg yolks
• 1/2 teaspoon pure vanilla extract
• 4 egg whites
• 1/4 teaspoon cream of tartar

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

water, cocoa, cake flour, sugar, baking powder, salt, vegetable oil, egg yolks, vanilla, egg whites, cream of tartar

Taken from www.food.com/recipe/cocoa-chiffon-cake-374034 (may not work)