Spago's Chocolate Chiffon Cake

Spago's Chocolate Chiffon Cake

FYI, this cake recipe is in "Baking with Julia" —Crème Brûléed Chocolate Bundt— and baked in a 10-cup Bundt pan.

1 1/2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 eggs, separated
2 egg whites
1/2 cup vegetable oil (see note)
1/2 cup water
1 tsp. vanilla extract

NOTE:
Recipe has been printed in various places with 3/4 cup of oil, cake is softer but tends to sink in middle.

Position rack in center of oven and preheat oven to 350°F. Butter or coat with vegetable spray a 9-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside.

Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.

In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine.

In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.

Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9-inch cardboard round on cake and invert cake onto round.

Source of recipe: Mary Bergin