Chocolate Chiffon Cake
adapted from the Cake Bible
1/2 cup plus 1 tbsp Dutch process cocoa
3/4 cup boiling water
1 3/4 cups cake or all purpose flour
1 3/4 cups sugar- set aside two tbsp for the egg whites
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
6 large eggs, separated, plus 4 additional whites
2 tsp vanilla
1 1/4 tsp cream of tartar
Preheat your oven to 325.
Blend until smooth. Set aside.
Once it has completely cooled, you can carefully turn it out onto a serving plate. Enjoy!