Recipe of the Month

by Maxine Troxell

I can’t believe it’s September already. The Thurmont & Emmitsburg Community Show is just around the corner. I decided to delve into my Aunt Erma’s cookbook for the recipe this month. Erma earned numerous champion ribbons at various baking competitions in the area. Her recipe for Grand Champion Chocolate Chiffon Cake is in the recipe book she had published some years ago. This recipe takes a little effort, but it is well worth it. Enjoy!

Erma Black’s Grand Champion Chocolate Chiffon Cake

Ingredients

1¾ cups cake flour

4 teaspoons baking powder

½ cup vegetable oil

1 teaspoon vanilla

¾ cup boiling water

1 cup egg whites
1¾ cups sugar

½ teaspoon salt

8 unbeaten egg yolks

¼ teaspoon red food coloring

½ cup baking cocoa

½ teaspoon cream of tartar

Directions

    Sift dry ingredients into a bowl; make a well. 

Add oil, egg yolks, vanilla, and red food coloring.

In another bowl, combine boiling water and cocoa. Let cool, then add to the well. Beat until smooth (1 minute).

In another bowl, beat egg whites and cream of tartar until stiff. Pour first mixture over egg whites. Using a smooth spatula, fold in the egg whites until blended.

Pour batter into a 10-inch tube pan. Bake in the oven at 325 degrees for 55 minutes, then increase oven temperature to 350 degrees and bake for 10 more minutes. Remove from the oven, invert the cake pan, and cool before removing.