Cocoa Chiffon Cream Cake

INGREDIENTS

INSTRUCTIONS

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 cornpletely, 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.  Country Living Holidays/92  Scanned & fixed by Di
Pahl & <gg>  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 113.4mg
Sodium: 235.1mg
Potassium: 116.6mg
Carbohydrates: 29.4g
Fiber: 1.4g
Sugar: 12.7g
Protein: 5.3g