Chocolate chiffon cake

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

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Preparation

• 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.