Cocoa Chiffon Cake - cooking recipe

Ingredients

1/3 cup water, boiling
1/4 cup cocoa, good quality important
1 cup cake flour (sifted before measuring)
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
4 egg yolks
1/2 teaspoon pure vanilla extract
4 egg whites
1/4 teaspoon cream of tartar

Preparation

Stir cocoa and boiling water until smooth - cool.
Sift dry ingredients.
Add egg yolks, cooled cocoa mixture and vanilla.
Beat with a wooden spoon until smooth.
Beat egg whites and cream of tartar until they hold soft peaks.
Fold in gently.
When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
Ease cake out of tin after it has completely cooled.