Mahogany Chiffon Cake
Mahogany Chiffon Cake is an moderately easy dinner. Made with 3/4 c. boiling water, 1/2 c. cocoa, 1 3/4 c. sifted cake flour, 1 3/4 c. sugar and 1 1/2 tsp. soda, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Combine boiling water and cocoa; cool.
Sift together dry ingredients.
Make a well in flour mixture; add oil, egg yolks, cocoa mixture and vanilla.
Beat until smooth.
In a large bowl, beat egg whites and cream of tartar until very stiff.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper until blended.
Pour into ungreased 10-inch tube pan.
Bake at 325Β° for 70 minutes.
Invert on funnel; hang until cool.
π· Perfect Pairings
Complete your meal with these
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