Chocolate Chiffon Cake

Ingredients

7-8 Roberts Eggs, separated
4 squares (1 ounce each) unsweetened chocolate, melted
1/2 cup boiling water
1 3/4 cups sugar
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

Preparation

Measure 1 cup egg whites and allow to stand at room temperature at least 1 hour. Blend melted chocolate, boiling water and 1/4 cup sugar together thoroughly; set aside to cool. Blend sifted flour, 3/4 cup sugar, baking powder and salt together in a large bowl; make a well in center of flour and add vegetable oil, cold water, vanilla extract, cooled chocolate mixture and 7 egg yolks (store remaining egg yolk for future use); beat mixture until smooth and set aside. Using clean beaters, beat egg whites until frothy; add cream of tartar. Gradually add remaining sugar, continuing to beat mixture until very stiff peaks form. Slowly pour egg yolk mixture over entire surface of egg white mixture; fold mixtures together gently just until blended. Do not stir. Spoon batter into an ungreased 10 inch tube pan. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes, or until surface springs back when touched lightly with finger. Remove cake from oven; immediately invert tube pan on funnel; allow to stand until completely cooled before removing from pan. Frost with a thin glaze, if desired.

Yield: 10 to 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.