Cocoa Chiffon Cream Cake
Yield: 16 Servings

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

FILLING:
1 c heavy cream
2 tb confectioners' sugar
1/2 ts vanilla
2 tb unsweetened cocoa
1/4 c seedless raspberry preserves
1 frosting

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. 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. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just until smooth; stir in vanilla. 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. 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. Remove cake from oven and immediately invert pan. Let cool cormpletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl, combine cream, confectioners' sugar, vanilla, and cocoa for filling. Refrigerate. 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. 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. 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. 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.

Source: Country Living Holidays/92