CHOCOLATE CHIFFON CAKE

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Ingredients:

A:

    4 egg yolks

    1/2 cup castor sugar

    1 1/4 cup high ratio/cake/superfine flour, sifted

    1/2 tsp baking powder

    1/2 tsp bicarbonate of soda

    1/4 cup vegetable oil

    1 tsp vanilla essence

    1/3 cup cocoa powder

    1/2 cup warm water

B:

    4 egg whites

    1/4 tsp cream of tartar

    1/2 cup castor sugar

Method:

1. Mix all Ingredients in A in a mixing bowl. Beat until a consistent and smooth mixture is obtained.

2. In another clean bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form (as shown in photo).

3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

4. Pour this mixture into a 21cm tube pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

5. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

6. When the cake is completely cool, run a knife around the sides of pan to remove the cake.

Notes:

1. Mixing bowl for egg whites should be absolutely free from oil. Oil tends to deteriorate the whipping.

2. Do not grease the cake pan. This is the general rule for all sponge and chiffon cakes.

3. Remember to preheat the oven when you are still preparing the cake. Send into the oven as soon as it is ready or the egg whites will collapse.

4. Only remove cake from oven when it is absolutely done. It is ready when the edges shrink from the sides of the pans.

5. The pan inversion step is very important in the making of chiffon cake. The inversion causes the fragile cake structure to set while it is still warm.