Cocoa chiffon cream cake

16 Servings

Ingredients

Quantity Ingredient
8 larges Eggs
¼ cup Water
¼ cup Vegetable oil
1⅔ cup Unsifted cake flour
½ cup Unsweetened cocoa
1 cup Sugar
1½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Vanilla
½ teaspoon Cream oftartar
1 cup Heavy cream
2 tablespoons Confectioners' sugar
½ teaspoon Vanilla
2 tablespoons Unsweetened cocoa
¼ cup Seedless raspberry preserves
Frosting (opt, recipe below)

Directions

CAKE

FILLING

1. Separate eggs one hour before preparing cake, if possible. Allow whites to sit, covered, at room temperature for 1 hour. Put 4 yolks in a cup; cover tightly and refrigerate until ready to continue recipe. Refrigerate remaining yolks, covered, for use at another time.

2. When whites have come to room temperature, heat oven to 325'F. In a medium bowl, gradually beat water into whites until smooth. Add 4 yolks and salad oil; beat until well combined.

3. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just until smooth; stir in vanilla.

4. Add cream of tartar to egg whites. Beat until fluffy. Continue beating, gradually adding remaining ½ C sugar, until stiff peaks form when the beater is raised.

5. Pour flour mixture over egg whites. Gently fold together just until completely combined. Turn into an ungreased 10-inch tube pan. Bake until cake springs back when gently touched-about 55 to 60 minutes.

6. Remove cake from oven and immediately invert pan. Let cool corn- pletely, 1 to 1½ hours, before removing from pan. In a large bowl, combine cream, confectioners' sugar, vanilla, and cocoa for filling.

Refrigerate.

7. To assemble, carefully loosen cake from pan; remove pan and invert cake on serving plate. Cut a 1 inch slice, crosswise, from top of cake. Remove and set aside.

8. Hollow out center of cake leaving 1-inch thick walls on all sides. Beat cream mixture just until stiff peaks form. Be careful not to overbeat.

9. Break half of the cake removed from the center into ½-inch chunks. You need about 5 cups. Fold into cream. Spoon into hollow of cake. Remaining cake scraps are good for snacking.

10. Invert reserved ring of cake so that the top is down; spread exposed side with raspberry preserves. Place on cake with preserves down. Cover tightly and refrigerate several hours or overnight. If desired, frost before serving.

Frosting: In a medium bowl, beat together 1 1-lb box confectioners'sugar, ¼ C softened butter or margarine, 3 T unsweetened cocoa, 1 teaspoon vanilla, and 3 to 4 T milk until smooth. Use to frost cake.

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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