Recipe for Chocolate Chiffon Cake, modified from “Delicious Cakes” by Amy Heng.
Makes a 9″ round cake
30g Cocoa powder (mixed with 120g hot water, and leave it to cool)
4 Egg yolks
80g Caster sugar
130g Self-raising flour
1/2 tsp Baking powder
1/2 tsp Baking soda
60g Corn oil
1 tsp Vanilla extract (or rum. Add in with corn oil)
4 Egg whites
60g Caster sugar
1/2 tsp Cream of tartar
18. Remove from the oven and invert it into a wire rack. Let it cool completely.
19. Slice into three layers and frost them according to your preference.