Ingredients
1-3/4 cups sugar1-1/2 cups cake flour2/3 cup baking cocoa1 teaspoon baking soda1 teaspoon salt7 eggs, separated3/4 cup water1/2 cup canola oil1 teaspoon vanilla extract1/2 teaspoon cream of tartarConfectioners’ sugar
Preparation
Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners’ sugar.
