Chocolate Chiffon Cake (pattie)

1 ¾ c sugar

1 ½ c cake flour

2/3 c baking cocoa

1 tsp baking soda

1 tsp salt

7 egg yolks

7 egg whites

¾ c water

½ c canola oil

1 tsp vanilla extract

½ tsp cream of tartar

Confectioner’s sugar

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

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