Recipe

Cocoa Chocolate Crinkles Recipe

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Ingredients

1/3 c Cocoa; sifted
2 ts Vanilla extract
1 lg Egg yolk
Plus extra cocoa for preparing pan
1/4 ts Cinnamon
1 pn Cream of tartar
1 1/2 c Sifted cake flour
2 ts Baking powder
2 tb Confectioner's sugar; sifted
5 lg Egg whites; at room temperature
1/2 c Vegetable oil
1 tb Cocoa
1/4 ts Salt
1 1/4 c Sugar
extra oil for preparing pan
Plus extra for dusting cake

Directions

Step #1 1.
Step #2 Position rack in the centre of the oven & preheat your trusty oven to 350 degrees F.
Step #3 2.
Step #4 Brush the inside of a 9-inch Bundt or springform tube pan with oil & sift a little cocoa over the pan.
Step #5 Tap out the excess.
Step #6 3.
Step #7 Sift together flour, baking powder, 1/3 c plus 1 tbsp sifted Dutch-process cocoa, sugar, salt & cinnamon into a large mixing bowl.
Step #8 4.
Step #9 Make a well in the centre of the dry ingredients & add oil, 1/2 c plus 2 tbsps warm water, vanilla & egg yolk.
Step #10 Do not mix.
Step #11 5.
Step #12 Place egg whites in another large mixing bowl.
Step #13 Add cream of tartar & beat with an electric mixer until they are white & foamy.
Step #14 Add 2 tbsps confectioners' sugar & continue beating until stiff but not dry.
Step #15 Scrape off the beaters and, without washing them, place them in the flour-and-oil mixture & beat at lowish speed just until well mixed.
Step #16 In four additions, carefully fold this mixture into the egg whites.
Step #17 6.
Step #18 Turn the batter out into the prepared pan & smooth the top this with a rubber spatula.
Step #19 Rap the pan sharply on the counter once to remove any large air bubbles.
Step #20 7.
Step #21 Bake for 40 to 45 mins, or until the top feels springy & a cake tester inserted in the centre comes out clean.
Step #22 (The top of the cake will be cracked.
Step #23 ) 8.
Step #24 Cool the cake upright on a wire rack for 10 mins.
Step #25 With a knife, loosen sides & centre of cake from the pan.
Step #26 Invert onto the rack, lift off pan & cool cake completely.
Step #27 Place on a serving platter and top this with a light sifting of confectioners' sugar.
Step #28 Serves 16.
Step #29 NOTES : "This low-fat chiffon cake has a light, soft crumb & a satisfying chocolate flavor.
Step #30 The egg yolk adds richness & moisture; it can be left out, but the cake will be slightly drier without it.
Step #31 For a 4-layer cake, bake the cake in two 8- or 9-inch layers, slice each layer horizontally & spread raspberry preserves between the layers.
Step #32 --.
Enjoy the Cocoa Chocolate Crinkles recipe

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Cocoa Chocolate Crinkles Recipe

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