Mahogany Chiffon Cake

From Betty Crocker's New Picture Cookbook 1961, General Mills, Inc., McGraw-Hill Book Company ~ Directions are paraphrased a bit by me.

I find that for making stiff peaks, it's easiest to separate the eggs while they are still cold from the refridgerator, but let the whites come to room temperature before beating and they will loft up more nicely.

3/4 cup boiling water
1/2 cup cocoa
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons soda
1 teaspoon salt
1/2 cup vegetable oil
7 unbeaten egg yolks (medium)
2 teaspoons vanilla
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar

Heat oven to 325F. Combine boiling water and cocoa, set aside to cool. Sift and measure flour. Mix flour, sugar, soda and salt in bowl. Make a well and add oil, egg yolks, vanilla and cocoa mixture. Beat until smooth. Measure eggswhites and cream of tartar into large mixing bowl and beat until very stiff. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with fubber spatula until completely blended. Pour into ungreased 10" tube cake pan. Bake 55 minutes at 325F, then at 350F for 10-12 more minutes. Invert. Let hang until cold.

The cookcook suggests a chocolate icing, but I prefer some kind of fresh fruit topping and whipped cream, or just enjoying slices plain and unadorned.