Share by E-mail
Share on Facebook
Print Recipe
Equipment
Ingredients
- ¾ cup sifted cake and pastry flour
- ¼ cup unsweetened cocoa powder
- ⅔ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup canola oil
- ¼ cup water
- 1 tsp vanilla
- 2 egg yolks
- 4 egg whites
- ¼ tsp cream of tartar
Instructions
- Line bottom only of 8-inch cake pan with waxed paper cut to fit.
- Or, alternatively, have 10-inch tube pan ready.
- In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well.
- Pour in oil, water, vanilla, and egg yolks.
- Beat for 1 minute or until very smooth.
- Wash beaters.
- In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form.
- Add remaining sugar and beat until stiff peaks form.
- Pour egg yolk mixture evenly over stiffly beaten egg whites.
- Fold in until blended and evenly colored.
- Pour into prepared pan.
- With knife, cut through batter to remove air bubbles.
- Smooth top.
- Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
- Cool on wire rack.
- (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.
- ) Loosen around edge of cake; invert onto cake plate.
- Remove waxed paper.
Nutritional Information
Calories: 96 kcal