Chocolate Chiffon Cake Ring

11 ingredients
3 steps

Ingredients

  • 1-3/4 cups sugar
  • 1-1/2 cups cake flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 7 eggs,
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • Confectioners' sugar

Directions

  1. 1
    Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  2. 2
    Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  3. 3
    Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.

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