Chiffon Cocoa Cake

Directions

1. 1
   Mix cocoa and boiling water; set aside to cool.
2. 2
   Sift cake flour, 1 cup sugar, baking powder and salt together in a large bowl.
3. 3
   Make a well in the center and add in the following order: oil, egg yolks, cooled cocoa mixture and vanilla.
4. 4
   Beat until smooth and set aside.
5. 5
   Beat egg whites until frothy in a large wide bowl.
6. 6
   Add cream of tartar and continue to beat slightly. Gradually add remaining 3/4 cup sugar, beating well after each addition.
7. 7
   Beat until rounded peaks are formed and whites do not slide when bowl is inverted.
8. 8
   Slowly pour yolk mixture over entire surface of whites.
9. 9
   Fold gently until completely blended.
10. 10
    Pour into ungreased 10-inch tube pan.
11. 11
    Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes or until done.
12. 12
    Invert until cold.