Select a 10" tube pan and make sure that it is free of any grease. You don’t want and grease or spray on the pan or the cake will not rise properly.
Next sift together the flour, sugar, cocoa, baking powder and salt into a large bowl.
Using a wooden spoon, make a well in centre of dry ingredients
Add the yolks, oil, water and vanilla into the well and beat with a wooden spoon until smooth.
Measure the egg whites into a large mixing bowl or bowl of your stand mixer and beat until frothy.
Once frothy, Sprinkle the cream of tartar into the whites and continue beating until very stiff peaks form. It’s important you have stiff peaks, or the cake will be dense, so be careful not to under whip.
Gradually fold the beaten egg whites 1/3 at a time into the batter. This helps keep the batter fluffy and light.
Pour the batter into the tube pan. Cut through batter with a knife to eliminate air bubbles.
Bake in preheated 325° oven for 1 to 1¼ hours.
Flip the cake immediately upon removal from the oven. Leave suspended until cold. Loosen with a knife or spatula and carefully shake cake from the pan.
Serve it as it, or glaze it with peanut butter glaze, and garnish with assorted peanut butter candies, pretzels, or cookies.
Peanut Butter Glaze
Combine all the ingredients into a medium bowl or the bowl of a stand mixer and mix until smooth and pourable.
Transfer to a pitcher or measuring cup and pour over the chiffon cake. Let it naturally pour of the edges, or if it is thicker, you can help it along with a small spatula.