Chocolate Chiffon Cake

 chiffon cake is a foam cake that gets most of its leavening from beaten egg whites, much like an angel food cake. 

Chocolate Chiffon Cake

3 egg yolks

15g sugar

20g vegetable oil

30ml milk

35g cake flour

20g cocoa powder

3 egg whites

1/2 tsp lemon juice (omitted)

35g sugar

Method

1. Whisk egg yolks and sugar until the sugar dissolves.

2. Add in vegetable oil and whisk until well-mixed.

3. Sift cake flour and cocoa powder together. Add in, alternating with milk, in 2 batches. Whisk until batter is smooth and set aside.

4. In another bowl, whisk egg whites until foamy, then add in lemon juice and sugar (in 2 batches) and continue whisking until stiff peak form.

5. Fold in 1/3 of the egg white into the egg yolk batter (in step 3), then pour the batter into the remaining 2/3 egg white. Fold gently until well-mixed.

6. Pour the batter into a baking tin lined and greased at the base. Give the tin a few slight bangs on the table to knock out air in the batter. Bake in preheated oven at 180 deg C for 25 minutes

7. Remove from oven and invert the tin immediately onto a cooling rack. unmould after the cake has completely cooled.