Chocolate Chip Chiffon Cake

Ingredients

• 2-1/4 cups cake flour (not self-rising)
• 1-1/2 cups sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/2 cup vegetable oil
• 6 eggs, separated
• 3/4 cup cold water
• 2 tsp. vanilla
• 2 tsp. fresh lemon juice
• 1/2 tsp. cream of tartar
• 2 ozs. semisweet chocolate, grated (about 2/3 cup)
• DRIZZLE:
• 2 ozs. semisweet chocolate, melted

Directions

Heat oven to 325 degrees. Sift together cake flour, sugar, baking powder and salt into large bowl. Whisk oil, egg yolks, water, vanilla, and lemon juice in second bowl. Stir oil mixture into flour mixture until smooth.

Beat whites and cream of tartar in clean bowl on medium speed until foamy; increase speed to high; beat until stiff peaks form, about 3 mins. Fold one-third of whites into flour mixture. Fold in remaining whites and grated chocolate. Gently scrape into ungreased 10″ tube pan.

Bake at 325 for 55-60 minutes or until top springs back when lightly pressed with fingertip. Invert pan; let cake cool completely. When cool, run thin spatula around edge of pan and center tube. Remove cake from pan; place on serving dish. Drizzle melted chocolate over top; let stand to harden.