Chiffon Cocoa Cake

• 1/2 c. cocoa
• 3/4 c. boiling water
• 1 3/4 c. sifted cake flour
• 1 3/4 c. sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1/2 c. cooking (salad) oil
• 5 egg yolks, unbeaten
• 2 tsp. vanilla
• 1 c. (7 or 8) egg whites
• 1/2 tsp. cream of tartar

1. Mix cocoa and boiling water; set aside to cool.
2. Sift cake flour, 1 cup sugar, baking powder and salt together in a large bowl.
3. Make a well in the center and add in the following order: oil, egg yolks, cooled cocoa mixture and vanilla.
4. Beat until smooth and set aside.
5. Beat egg whites until frothy in a large wide bowl.
6. Add cream of tartar and continue to beat slightly. Gradually add remaining 3/4 cup sugar, beating well after each addition.
7. Beat until rounded peaks are formed and whites do not slide when bowl is inverted.
8. Slowly pour yolk mixture over entire surface of whites.
9. Fold gently until completely blended.
10. Pour into ungreased 10-inch tube pan.
11. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 to 15 minutes or until done.
12. Invert until cold.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441537 (may not work)