| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Dessert |
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 2 1/2 |
ts |
Cream of tartar |
| 1 |
ts |
Baking soda |
| 2 |
c |
Sugar |
| 2/3 |
c |
Cocoa |
| 1/2 |
c |
Oil |
| 7 |
|
Eggs; divided |
| 1 |
c |
Water; minus 2 Tbs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Source: Marcy Sher
Preheat oven to 350 degrees. Sift together the flour, 2 tsp cream of
tartar, baking soda, sugar and cocoa in a large bowl. Make a well in the
dry ingredients. Add oil, egg yolks, water and vanilla. Mix well. In a
chilled bowl beat egg whites, salt and 1/2 tsp cream of tartar until stiff.
Fold into the mixture in large bowl. Fill ungreased chiffon pan. Bake 65
minutes.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 10,
1998, converted by MM_Buster v2.0l.
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