Chiffon Cake

Ingredients:

• Egg whites 7
• Egg yolks 7
• Cream of tartar 1/2 tsp
• Sugar 1-3/4 cup
• Maida 2 cups
• Baking powder 1 tbsp
• Oil 1/2 cup
• Boiled water 3/4 cup
• Sieved flour 1/2 cup
• Sieved coco powder 1/2 cup
  
• Salt 1 tsp
• Vanilla essence 1 tsp
• Red color 1 pinch

For Fudge Icing:

• Coco powder 1/2 cup
• Butter 6 oz
• Icing sugar 1-1/2 cup
• Cream 1/4 cup
• Lemon juice 1 tbsp
• Vanilla essence 1 tsp
  

Method:

1. Preheat oven on 180 degrees C.
2. Take out egg whites and egg yolks in separate pan.
3. Now mix sieved maida, sugar, baking powder and salt and mix oil and egg yolks.
4. Then mix coco powder in boiled water and cool it.
5. Now put red color and vanilla essence and beat it.
6. Then beat egg whites with cream of tartar.
7. Now fold yolk mixture.
8. Now put mixture in greased UN tin and bake on 150 degrees C for 55 minutes.
9. Then bake on 180 degrees C for 15 minutes.
10. For icing: Mix butter and coco powder, cook it little, remove from stove, add icing sugar and cream and beat until thick.
11. Cool icing, keep in fridge, spread on cake and serve it.