Preheat oven to 325 degrees. Sift an ample amount of cake flour on a square of wax paper.

Stir together 1/4 cup cocoa, 1/4 cup sugar, 1/4 cup boiling water. Stir until cool.

Step 1: Measure (level measurements) and sift together into a mixing bowl:

2 1/4 c. sifted cake flour (spoon lightly)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Make a well and add in order:

1/2 c. cooking oil (Wesson)
5 unbeaten egg yolks (med. size)
3/4 c. cold water
2 tsp. vanilla

Beat until smooth with spoon or beat with electric mixer on medium speed for 1 minute.

Step 2: Measure into a large mixing bowl:

1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Beat until whites form very stiff peaks with electric mixer on high speed for 3 to 5 minutes. DO NOT UNDER BEAT egg whites. Beat until stiff enough that a rubber scraper drawn through will leave a clean path.

Step 3: Pour egg yolk mixture, gradually over beaten egg whites, gently folding with rubber scraper just until blended. Do not stir.

Place half the batter in another bowl. Pour cocoa mixture gradually over it, gently folding until blended.

Immediately pour alternating layers of dark and light batter into ungreased tubs pan 10 inches diameter 4 inches high.

Bake 55 minutes in slow oven at 325 degrees, then increase to 350 degrees for 10 to 15 minutes or until top springs back when lightly touched.

Immediately turn pan upside down placing tubs part over neck of funnel or small bottle. Let hang free of table until cold. Loosen from sides and tube with spatula.

Serves 15 to 20.