Moist Chocolate and Chocolate Chips Chiffon Cake

Recipe adapted from here

 Egg Yolk Batter :

4 eggs  (80g)

30g brown sugar

1/4 tsp fine salt

50g vegetable oil

50g milk

1 tsp vanilla extract

30g cocoa powder } cocoa powder mixed well with hot water

100g hot water}

100g cake flour

1/2 tsp baking powder

White Egg Meringue :

4 egg white (165g)

60g caster sugar

some chocolate chips

Egg Yolk Batter :
1. Add egg yolk, brown sugar and salt, mix well using a hand whisk.
2. Add in oil, whisk in clockwise and mix well. Add in milk, mix well.
3. Add in vanilla extract and chocolate paste, mix well.
4. Sift in flour and baking powder and mix well.


Egg White Meringue :
1. Place egg whites in another clean bowl, beat with high speed until you can see big bubbles. 
2. Gradually add in sugar and beat until soft peak.

** You can add in a few drops of lemon juice or white vinegar and beat until can see big bubbles then gradually add in sugar and beat till soft peak.

Mix Batter :
1. Fold 1/3 of the egg whites meringue into egg yolk batter, gently fold with a rubber spatula until just blended. 
2. Then pour the batter back to the balance 2/3 of egg whites meringue and fold until mixture is well blended.
3. Pour 3/4 of the batter evenly into the chiffon cake pan. 

4. Drop the chocolate chips evenly on the cake batter.

5. Pour the balance batter evenly to cover the chocolate chips. Gently bang the pan on the table top to release air bubbles.
6. Bake in pre-heated oven at 165C for 45 mins.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

* I doubled the recipe to have 1 round chiffon cake and 14 cupcakes.