1. Meringue is the key to this cake
Beat egg whites until frothy. Gradually beat in ½ cup of the sugar. Continue beating until stiff and glossy enough to stand in peaks.
2. Only 2 minutes batter beating
Sift remaining sugar, cake flour, soda, salt into another mixing bowl. Pour in Wesson oil, half cup of buttermilk. Beat 1 minute, medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolk, and chocolate. Beat 1 minute more.
3. Simple folding of meringue assures fluffy texture for this chocolate cake
Just fold meringue into batter by cutting down gently through batter, across the bottom – up and over – turning bowl often. Pour into prepared pans. Bake layers 30 to 35 minutes; oblong, 40 to 45 minutes.
2 eggs, separated
1 ½ cups sugar
1 ¾ cups sifted cake flour
¾ teaspoon soda
¾ teaspoon salt
1/3 cup Wesson oil
1 cup buttermilk
2 oz. unsweetened chocolate melted
Heat oven to 350 degrees. Grease well and dust with flour 2 round layer pans, 8 or 9 inch, or one oblong pan 13 X 9.
