Chocolate Chiffon Cake

This is used to make one 10" x 2" round cake. A typical cake will require two of these.

Ingredients:

Egg - 6 Large
Cake flour - 72g
Unsweetened Coco powder - 36g
Oil - 36g
Milk - 60g
Sugar - 72g for egg white
Sugar - 24g for egg yolk
Lemon juice - 1 and 1/4 tsp

Steps:

1. Preheat oven to 325°F.
2. Separate eggs into egg yolk and egg whites.
3. Use fine mesh sieve to sift cake flour and coco powder together.

4. In a mixing bowl, beat egg yolk and sugar lightly. Add oil and milk, and then sift in the cake flour, coco powder, mix well.

5. In a clean mixing bowl, use electrical mixer to beat egg white, lemon juice, and sugar at high speed to firm peak. Sugar for egg whites are added in 3 batches during the mixing process.

6. Pour 1/3 of egg white mixture into egg yolk batter. Gently fold with a spatula to mix them well. 

7. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites. Use a spatula to cut down vertically through the mixture. Move the spatula across the bottom of the bowl; bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat this process, rotating the bowl, until the ingredients are combined.

8. Pour the cake batter to 10" round cake pans. The pan bottom should be greased, or lay some parchment paper so it is easy to remove the cake later.

9. Hold the cake pan and bang the bottom on the table a couple of times to release large air bubbles from the batter.
10. Bake in oven for about 40-50 minutes or until a chopstick can be inserted and come out clean and the top of it springs back when lightly touched.

11. Take out the cake pan, and cool off on cake rake upside down. After the cake is cooled, use knife to loose the sides, and the cake should be able to fall out easily.