Mocha, Cinnamon & Orange Chiffon Cake

• 3/4 cup water (6 ounces)
• 1/3 cup plus 2 tablespoons unsweetened Dutch-process cocoa
• 2 teaspoons instant espress granules
• 1 3/4 cups plus 2 tablespoons cake flour
• 1 1/4 cups plus 1/4 cup sugar (divided usage)
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup flavorless oil ( canola, safflower,etc.)
• 6 egg yolks
• 2 tablespoons finely grated orange zest (about 2 large oranges)
• 1 tablespoon vanilla
• 9 egg whites
• 1 teaspoon cream of tartar
• 10-inch tube pan, with removable bottom (DO NOT GREASE)
• Preheat oven to 325u0b0F. with rack in lower third of oven.

1. Heat water to a boil. Place cocoa and espresso granules in a small bowl; pour in boiling water, stirring until smooth. Set aside. Sift cake flour, 1 1/4 cups sugar, baking powder, cinnamon and salt into a large mixing bowl. Pour oil, yolks, cocoa mixture, orange zest and vanilla into dry ingredients and whisk to blend mixture until very smooth. Place whites and cream of tartar in bowl of electric mixer with whisk attachment or use handmixer. Whip whites on medium-high until soft peaks form. With mixer running, add remaining 1/4 cup sugar in slow, steady stream and continue beating until whites hold firm peaks and are glossy. Peaks formed should hold their shape. Do not overbeat whites. Use a rubber spatula, stir a third of beaten whites into chocolate batter to lighten, then gently fold in remaining whites until no streaks of white remain. Scrape batter into ungreased tube pan and level top with spatula. Bake 50-60 minutes, until center of cake springs back when gently touched with a fingertip or a skewer inserted into center comes out clean. Remove cake from oven and immediately invert it over a long-necked bottle (or set it on 3 coffee cups around the pan edges to suspend pan upside-down to cool for 2 to 3 hours.
2. To unmold cake, run a thin, sharp knife around edges of the cake to loosen from the pan, pressing knife into the side of the pan to avoid gouging cake. To loosen cake from center tube, insert a thin, narrow knife in the same manner around the tube, or use a bamboo skewer inserting it next to the tube and repeat process all the way around the tube. Push removable bottom upward to free the cake from the pan. Then run the knife under cake along the bottom of the pan cutting it free. Invert cake on a rack and lift off the pan bottom. Set cake upright on a serving platter. Serve cake at room temperature. If desired, dust with confectioners' sugar. Slice with a serrated knife. May serve with a pool of a sauce on each plate, or with tropical fruit, etc.

water, dutch, granules, cake flour, sugar, baking powder, ground cinnamon, salt, flavorless oil, egg yolks, orange zest, vanilla, egg whites, cream of tartar, tube pan, f

Taken from www.epicurious.com/recipes/member/views/mocha-cinnamon-orange-chiffon-cake-50033082 (may not work)