Simple Chocolate Chiffon cake

Substituting part of the oil to applesauce worked just as good. Plain is always the best for my chiffon cake, but not my children, too bad :) Go for it if you like to top with icing!

Recipe from Taste of home (with modifications)
Ingredients
7 eggs (room temperature), separated
1/2 cup baking cocoa
3/4 cup boiling water
1 and 3/4 cup self-raising cake flour ( add 1 1/2 teaspoon baking soda if normal cake flour is used)
1 and 1/2 cup castor sugar ( reduced here)
1 teaspoon salt
1/4 cup canola oil
1/4 cup unsweetened Applesauce ( to substitute part of the oil)
2 teaspoons vanilla extract
1 teaspoon lemon juice (or, 1/4 teaspoon cream of tartar)




For icing
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1 and 1/2 teaspoons vanilla extract
1 to 4 tablespoons hot water
chopped nuts, optional

Methods
In a bowl, combine cocoa and water until smooth. Let cool.
In another bowl, combine the flour, sugar and salt. Set aside.
In a bowl, whisk in the yolks, oil, Applesauce and vanilla.  Add to the dry ingredients along with
the cocoa mixture. Beat until well blended.
In another bowl of clean beaters, beat the whites and lemon juice until just stiff peak.
Use 1/3 whites, mix in the yolk batter, to lighten the texture. Add in the remaining two batches of whites to the yolk mixture, fold in gently until all done.

Pour mixture into an ungreased 10 inch tube pan.
Cut through tthe batter with a knife to remove air pockets.
Bake in preheated oven of 160C for 60 to 65 minutes, or until top springs back when lightly touched.
Immediately invert pan, cool completely, run knife through around the sides and center tube of the pan. Invert cake onto a serving plate.


For icing: melt butter in a saucepan. Remove from heat, stir in the confectioners" sugar, chocolate, vanilla and water. Drizzle over the cake. Sprinkle with nuts if you like.