Ingredients
Scale
- 1/4 cup cocoa
- 1/4 teaspoon baking soda
- 1/4 cup hot water
- 2 cups flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup oil
- 7 eggs separated
- 3/4 cup water
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375°F.
- In a small bowl, mix cocoa and baking soda in the 1/4 cup hot water until it is a thick paste.
- Reserve.
- In a medium bowl, sift the flour, sugar, baking powder and salt.
- Reserve.
- In the work bowl of stand mixer, pour oil, egg yolks, the 3/4 cup water, and vanilla.
- Mix until smooth.
- Add dry ingredients and mix until smooth.
- In a separate bowl, beat egg whites until white and fluffy, and soft peaks form when beaters are lifted.
- Do not beat stiff or dry.
- Carefully fold the whites into the cake batter.
- Divide the batter in half.
- Fold the cocoa paste into half the batter, mixing well so no streaks remain.
- In an ungreased tube pan, pour half the white batter on the bottom, then half the cocoa batter, and repeat, first the white batter and then the cocoa batter.
- Bake at 375°F for 55 minutes.
- Remove from oven and let the cake cool. Cut out and serve.
