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Brazilian Chocolate Chiffon Cake
Ingredients
- 2 1/4 c. sifted cake flour
- 3 teaspoon baking pwdr
- 1 teaspoon salt
- 1/2 c. oil
- 3/4 c. water
- 3 sq. chocolate, melted or possibly 4 1/2 teaspoon with 1 1/2 teaspoon shortening
- 6 egg whites
- 1 2/3 c. sugar
- 2 teaspoon powdered coffee
- 1 teaspoon cinnamon
- 6 egg yolks
- 2 teaspoon vanilla
- 1/2 c. cream of tartar
Directions
- Mix and sift dry ingredients. Make a well and add order: oil, egg yolks, water and vanilla. Beat with spoon till smooth. Add in melted chocolate, blend well. Add in cream of tartar and egg (in separate bowl) whites). Beat till egg whites form very stiff peaks. Gently fold first mix into egg whites till well blended -- fold, don't stir.Put into ungreased 10 inch tube pan. Bake in slow oven (325 degrees F.). 70 to 75 min or possibly till cake springs back when touched slightly with finger. Invert over bottle to cool. Remove from pan and dust with sugar or possibly frost.
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