Ingredients
-
-
1
-
1/2
-
3/4
-
1 3/4
-
1 3/4
-
1 1/2
-
1
-
1/2
-
7
-
2
-
1/2
-
-
3
-
1 1/2
Directions
Chocolate Lover’s Chiffon Cake, This is a wonderful Chocolate Mousse cake I got this years ago from a McCall’s Cooking School recipe collection It takes some time, but is definitely worth it! The sifting should be done before the measuring Cooking time includes cooling time , Clipped this recipe in 1969 from McCall’s magazine, and it was called Chocolate Mousse Dessert with the combination of the chocolate chiffon cake and chocolate cream Use Droste’s Dutch-process cocoa, and that makes it 5 stars
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Steps
|
1
Done
|
Make Cake: in Large Electric Mixer Bowl, Let Whites Warm to Room Temperature, About 1 Hour. |
|
2
Done
|
Into Cocoa in Small Bowl, Stir Boiling Water; Stir Until Smooth; Let Cool 1/2 Hour. |
|
3
Done
|
Preheat Oven to 325f. |
|
4
Done
|
Sift Flour With Sugar, Soda and Salt in Large Bowl; Make Well in Center. |
|
5
Done
|
Pour in Oil, Yolks and Vanilla and Cocoa. |
|
6
Done
|
With Wooden Spoon, Beat Just Until Smooth. |
|
7
Done
|
Sprinkle Cream of Tartar Over Egg Whites and Beat on High Speed. |
|
8
Done
|
Beat Until Very Stiff Peaks Form When Beater Is Slowly Raised. |
|
9
Done
|
Do not Underbeat. |
|
10
Done
|
Pour Batter Over Whites. |
|
11
Done
|
With Whisk, and an Under-and-Over Motion, Gently Fold to Combine. |
|
12
Done
|
Turn Into Ungreased 10-Inch Tube Pan. |
|
13
Done
|
Bake 60-65 Minutes, Until Top Springs Back When Pressed With Finger. |
|
14
Done
|
Invert Over Neck of a Bottle (use a Full 2-Liter); Cool 1-1/2 Hours. |
|
15
Done
|
With Spatula, Loosen Cake; Remove. |
