Help on this chocolate chiffon cake recipe..?

A friend gave me a recipe of this chocolate chiffon cake that she uses to make a chocolate roll but it doesnt include the procedure.....so i just want to ask if can i bake this recipe in a 13x9 baking pan instead of the usual tube pan or jelly roll pan and roll it to make a chocolate log? what is the proper temperature and baking time for this recipe?





here is the recipe:





1 1/2 c cake flour


1/2 c cocoa powder


1/2 c granulated sugar


1/2 c oil


1/2 c milk


1 tsp vanilla


2 tsp baking powder


6 pcs eggs (i dont know if i should separate it but she said the recipe is ';chiffon-style'; so maybe it's separated..)





pls helpHelp on this chocolate chiffon cake recipe..?
The chiffon method refers to all the dry in a mixer bowl then the wet is drizzled in while its mixing. The yolks are included as part of the wet and the whites get whipped into a meringue, the meringue is then folded into the wet/dry mix to lighten it. I've only ever baked a chiffon in an 8 or 9 inch round but the general rule is for thick cakes the bake is slow and low, low temp long bake time, for thin its hot and fast, hot temp fast bake.Help on this chocolate chiffon cake recipe..?
Try preheating to 350 degrees.Try 45 minutes. But, just keep checking it every fifteen minutes so you'll be on the safe side.. It may bake sooner than that. When it looks done, pull it out of the oven and insert a toothpick in the middle, if it comes out clean, viola!! Just a side note: when I bake anything I separate all the ingredients in the recipe....I put all the wet in one bowl...eggs, milk,oil,etc. whip together. And all the dry in another bowl . Slowly add the wet mixture to the dry, mixing at the same time. It has always works for me.
Go here it might help http://www.recipezaar.com/37811 if not then sorry i tried. : ) Good luck.
just ask your friend that gave you the recipe
go to recipesouce.com to help you!