- Jewish Learning
6 large eggs, separated
1/4 cup oil
1/2 cup water
1 teaspoon vanilla
9-inch two-piece tube pan
Preheat oven to 350 degrees Fahrenheit.
In a bowl add sugar, cake meal, potato starch, cocoa, salt, and baking powder.
In an electric mixer or using a hand mixer, mix until well blended.
Make a well in the chocolate chiffon mixture and add oil, egg yolks, water, and vanilla. Mix for two minutes on medium speed.
In a separate bowl beat egg whites until soft peaks are formed. Then fold egg whites into batter gently.
Pour batter into ungreased nine-inch tube pan and bake at 350 degrees Fahrenheit for one hour and 10 minutes.
Remove cake from oven and invert pan on a heat resistant bottle until cool. Remove from pan after cake has cooled.
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