This recipe is my absolute favorite as far as cake goes. Grandma always made it for special occasions such as birthdays. It was always so delicious!
The first time I made this cake, I had to laugh at myself. Well, first I was upset but then I calmed down. I checked on the cake while it was baking and oh. my. gosh. The batter was so thin it had leaked out of the pan and onto the oven floor! Obviously, I had STIRRED the batter instead of folding it like the recipe read. Ugh! Oh well. Better luck next time! 🙂
MAHOGANY CHIFFON CAKE
Make sure the eggs are at room temperature.
3/4 cup boiling water
1/2 cup cocoa
1 3/4 cup all-purpose flour
Sift the flour, measure, then add 1 tablespoon of cornstarch and sift again. Measure again.
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 unbeaten egg yolks (medium size)
2 teaspoons vanilla
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Heat oven to 325 degrees. (Slow oven.)
Combine boiling water and cocoa, let cool. Measure flour by dip level – pour or by sifting.
Blend flour, sugar, baking soda and salt in bowl. Make a well and add oil, egg yolks, vanilla and cocoa mixture. Beat until smooth. Measure egg whites and add cream of tartar in large mixing bowl and beat until very stiff. Pour egg yolk mixture in thin stream over entire surface of whites, gently cutting and folding in with rubber spatula. Do not stir! Pour into ungreased 10″ tube pan. (Angel food cake pan.)
Bake 55 minutes at 325 degrees. Then at 350 degrees for 10 to 15 minutes. Invert. Let hang until cold.
This cake is excellent with ice cream! 🙂
Enjoy your day!
Laurie Jackson
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