Red Velvet Chiffon Cake

It's Christmas eve and here is the red velvet chiffon cake recipe I finally tried baking.

Ingredients:
A}
2 cups plus 2 tablespoons sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cocoa powder
3/4 cup sugar

B}
7 egg yolks (from extra large eggs, room temperature)
1/2 cup canola or corn oil
2/3 cup buttermilk
2 tablespoons liquid red food colouring
1 teaspoon vanilla extract

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

Note: One 10" round, 3" high pan, or two 9" round, 2 1/2" high pans


Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 10” round, 3” high pan (or whatever pan you're using).
4. Bake for about 60 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. Frost and decorate as desired.

Recipe c/o:  http://pinoyinoz.blogspot.com/2011/05/red-velvet-chiffon-cake.html