The Vintage Chiffon Cake Site

Cocoa Fluff Chiffon Cake

LARGE CAKE Makes 16 to 20 Servngs	SMALL CAKE Makes 8 to 10 Servings
STIR until smooth. Cool:
3/4 cup boiling water	3/8 cup (1/4 cup plus 2 tbsp.) boiling water
1/2 cup cocoa	1/4 cup cocoa
STEP 1. . . . MEASURE (level measurements thruout) and SIFT together in a mixing bowl:
1 1/2 cups sifted GOLD MEDAL Flour (spoon lightly into cup, don't pack)	3/4 cup sifted GOLD MEDAL Flour (spoon lightly into cup, don't pack)
1 3/4 cups sugar	7/8 cup (3/4 cup plus 2 tbsp.) sugar
4 tsp. baking powder	2 tsp. baking powder
1 tsp. salt	1/2 tsp. salt
MAKE a well and add in order:
1/2 cup cooking (salad) oil such as Wesson or Mazola	1/4 cup cooking (salad) oil such as Wesson or Mazola
7 unbeaten egg yolks (medium-sized)	3 unbeaten egg yolks (medium sized)
the cooled cocoa mixture	the cooled cocoa mixture
1 tsp. vanilla	1/2 tsp. vanilla
1/4 tsp. red food coloring, if desired	1/8 tsp. red food coloring, if desired
BEAT with spoon until smooth.
STEP 2 . . . . . . . . MEASURE into large mixing bowl:
1 cup egg whites (7 or 8)	1/2 cup egg whites (about 4)
1/2 tsp. cream of tartar	1/4 tsp. cream of tartar
WHIP until whites form very stiff peaks. They should be much stiffer than for angel or meringue. DO NOT UNDERBEAT.
STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently folding with rubber scraper until just blended! DO NOT STIR. POUR into ungreased pan immediately.
BAKE
10-in. tube, 4 in. deep—325°—55 min. then—350°— 10 to 15 min. 9x13x2-in. oblong—350°—45 to 50 min.	8x8x2-in. or 9x9x92-in. square—350°—30 to 35 min. 5x10x3-in. loaf—325°—50 to 55 min. 9-in. tube 3 1/2-in. deep—325°—50 to 55 min.
. . . or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong, or loaf pans on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with Chocolate Butter Yolk Deluxe Icing.

This recipe is nearly identical to . . . Cocoa Chiffon Cake and Fudge Chiffon Cake . . . but:

Uses all-purpose flour instead of cake flour.
Uses 33 1/3% more baking powder.
Uses a different icing.

The Small Cake version of this recipe is known as 4-Egg Cocoa Chiffon Cake, when an extra yolk is added (See Official Print Ad 1, Official Print Ad 2), which means it—as well as the Large Cake recipe above—can also be topped with: Chocolate Fluff, Peanut Crunch, Whipped Cream, or Marshmallow Topping—in addition to the Chocolate Butter Yolk Deluxe Icing, if desired.

Source: Gold Medal Chiffon Cakes, p. 9; Official print ads.