Title: Tiramisu: part 1
 Categories: Baker
      Yield: 4 Servings
 
        l  L/2 cups granulated sugar
        l  Cup all-purpose flour
    3/4 c  Unsweetened cocoa
      2 ts Baking powder
        l  Teaspoon baking soda
           L/4 teaspoon salt
      4    Eggs, separated
      2    Egg whites
    3/4 c  Vegetable oil
           L/2 cup water
        l  Teaspoon vanilla extract
 
  Chocolate chiffon cake: Sift together l cup sugar, the flour, cocoa,
  baking powder, baking soda, and salt. Set aside.
  
  In the large bowl of an electric mixer, with paddle or beaters, beat
  the egg yolks at high speed. Turn speed to low and pour in the oil,
  water and vanilla. Gradually add the sifted ingredients, and when
  almost incorporated, turn speed to medium, and beat until well
  combined. Remove bowl from machine.
  
  In another clean large bowl, with whip or beaters, whip the 6 egg
  whites until soft peaks form. Start on medium speed and raise speed
  as peaks begin to form. Gradually pour in the remaining l/2 cup sugar
  and whip until whites are shiny and firm but not stiff. With a rubber
  spatula, fold l/4 of the whites into the chocolate mixture, then
  scrape the chocolate mixture back into the whites, quickly folding
  until completely incorporated.
  
  Scrape the mixture into a greased and floured half-sheet pan and bake
  until edges of the cake pull away from the pan and a tester, gently
  inserted into the cake, comes out clean.