Cocoa Chiffon Cream Cake Cake
8 lg Eggs
1/4 c Water
1/4 c Vegetable oil
1 2/3 c Unsifted cake flour
1/2 c Unsweetened cocoa
1 c Sugar
1 1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
1/2 ts Cream oftartar
Filling
1 c Heavy cream
2 tb Confectioners' sugar
1/2 ts Vanilla
2 tb Unsweetened cocoa
1/4 c Seedless raspberry preserves
Frosting (opt, recipe below)
Separate eggs one hour before preparing cake, if possible. Allow whites to sit, covered, at room temperature for 1 hour. Put 4 yolks in a cup; cover tightly and refrigerate until ready to continue recipe. Refrigerate remaining yolks, covered, for use at another time.
When whites have come to room temperature, heat oven to 325'F. In a medium bowl, gradually beat water into whites until smooth. Add 4 yolks and salad oil; beat until well combined.
Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just until smooth; stir in vanilla.
Add cream of tartar to egg whites. Beat until fluffy. Continue beating, gradually adding remaining 1/2 C sugar, until stiff peaks form when the beater is raised.
Pour flour mixture over egg whites. Gently fold together just until completely combined. Turn into an ungreased 10-inch tube pan. Bake until cake springs back when gently touched-about 55 to 60 minutes.
Remove cake from oven and immediately invert pan. Let cool corn- pletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl, combine cream, confectioners' sugar, vanilla, and cocoa for filling. Refrigerate.
To assemble, carefully loosen cake from pan; remove pan and invert cake on serving plate. Cut a 1 inch slice, crosswise, from top of cake. Remove and set aside.
Hollow out center of cake leaving 1-inch thick walls on all sides. Beat cream mixture just until stiff peaks form. Be careful not to overbeat.
Break half of the cake removed from the center into 1/2-inch chunks. You need about 5 cups. Fold into cream. Spoon into hollow of cake. Remaining cake scraps are good for snacking.
Invert reserved ring of cake so that the top is down; spread exposed side with raspberry preserves. Place on cake with preserves down. Cover tightly and refrigerate several hours or overnight. If desired, frost before serving.
Frosting: In a medium bowl, beat together 1 1-lb box confectioners'sugar, 1/4 C softened butter or margarine, 3 T unsweetened cocoa, 1 teaspoon vanilla, and 3 to 4 T milk until smooth. Use to frost cake.
Printer friendly version: Cocoa Chiffon Cream Cake Click Back to return here.
|