Mahogany Chiffon Cake
Mahogany Chiffon Cake is an moderately easy dinner. Made with 3/4 c. boiling water, 1/2 c. cocoa powder, 1 3/4 c. flour, 1 3/4 c. sugar and 1 1/2 tsp. soda, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Combine boiling water and cocoa powder; cool. Combine flour, sugar, soda and salt in a large bowl. Make a well in middle; add egg yolks, oil and vanilla. Beat until smooth; beat in cocoa mixture. Beat egg whites and cream of tartar very stiff. Fold gently into batter just until blended.
Bake in ungreased angel food cake pan at 325Β° for 60 to 70 minutes. Hang on funnel or bottle until cold (like angel food cake). Glaze or ice as desired. Good for birthday cakes. Cut with serrated knife with a sawing motion.
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