COCOA CHIFFON CREAM CAKE - COUNTRY LIVING HOL

      Title: COCOA CHIFFON CREAM CAKE - COUNTRY LIVING HOL
  Categories: Holidays, Desserts, Cakes
       Yield: 16 Servings
  
 MMMMM----------------------------CAKE---------------------------------
       8 lg Eggs
     1/4 c  Water
     1/4 c  Vegetable oil
   1 2/3 c  Unsifted cake flour
     1/2 c  Unsweetened cocoa
       1 c  Sugar
   1 1/2 ts Baking soda
     1/2 ts Salt
       1 ts Vanilla
     1/2 ts Cream oftartar
 
 MMMMM--------------------------FILLING-------------------------------
       1 c  Heavy cream
       2 tb Confectioners' sugar
     1/2 ts Vanilla
       2 tb Unsweetened cocoa
     1/4 c  Seedless raspberry preserves
            Frosting (opt, recipe below)
  
   1. 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.
   
   2. 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.
   
   3. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just
   until smooth; stir in vanilla.
   
   4. 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.
   
   5. 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.
   
   6. Remove cake from oven and immediately invert pan. Let cool corn-
   pletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl,
   combine cream, confectioners' sugar, vanilla, and cocoa for filling.
   Refrigerate.
   
   7. 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.
   
   8. 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.
   
   9. 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.
   
   10. 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 &
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