I’ve fallen behind posting podcast shownotes on this blog but I’m trying to get back on top of that now. Previous episodes can be watched on my YouTube channel.
Cocoa Chiffon cake :
(From the Purity Cookbook)
Preheat oven to 325
10” Tube pan (not greased!!)
Blend or sift in a large bowl:
1 3/4 C all-purpose flour
1 3/4 C sugar
1/3 C cocoa
3 tsp baking powder
1 tsp salt
Make a well in centre of dry ingredients, add:
1/2 C vegetable oil
5 unbeaten egg yolks
1 C water
1 tsp vanilla
Beat with wooden spoon until smooth.
Measure into a large mixing bowl:
1 C egg whites
Beat until frothy.
Sprinkle with
1/2 tsp cream of tartar
Continue beating until very stiff peaks form. Do not under beat (!!)
Gradually fold batter into beaten egg whites. Turn batter into the tube pan. Cut through batter with a knife to eliminate air bubbles.
Bake in preheated 325 Degree oven for 1 to 1 1/4 hours. Invert cake immediately. Leave suspended until cold (n a bottle if your tube pan doesn’t have legs). Loosen from pan edges with a spatula and carefully shake to get out of pan.
Chocolate Icing:
Cocoa (not sure how much, my mom made the icing)
2 cups icing sugar
1 T butter
1 tsp vanilla
2 T hot water
Notes: I always sift cocoa. I combine dry and wet ingredients when the egg whites are almost at “stiff peak” stage. This recipe comes from a small cookbook included with purity flour from many years ago 🙂
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Julianna's Fibre 