Name: Chocolate chiffon cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: En
Ingredients: 80 g chocolate; 150 ml milk; 60 ml cooking oil; 6 egg yolks; 110 g plain flour; 20 g cocoa powder; 1/4 teaspoon bicarbonate of soda; 6 egg whites; 1/2 teaspoon cream of tartar; 150 g caster sugar

Ingredients

80 g chocolate
150 ml milk
60 ml cooking oil
6 egg yolks
110 g plain flour
20 g cocoa powder
1/4 teaspoon bicarbonate of soda
6 egg whites
1/2 teaspoon cream of tartar
150 g caster sugar

Preparation

Preparation25 min

Cook time20 min

To make egg yolk batter - melt chocolate and milk in a heatproof bowl over a pan of simmering water.
Combine with oil and egg yolks. Fold in flour, cocoa powder and bicarbonate of soda until it forms a batter.
Next make egg white foam by beating egg whites and cream of tartar until the mixture forms soft peaks.
Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
Gently old beaten egg white foam into egg yolk batter until just blended. Pour batter in an ungreased 22 cm tube pan.
Bake in a preheated oven at 130 C for 35 minutes then 160 C for a further 25 minutes. Remove from the oven and invert the cake tin onto a wire rack. Allow to cool completely before unmoulding from tin.