Moist Chocolate Chiffon with Chocolate Chips

Recipe adapted from 小雨伞

Ingredients :

(A)

50g warm water

30g cocoa powder

(B)

100g cake flour

30g caster sugar

½ salt

½ tsp corn flour

(C)

4 egg yolks

50g oil

50g milk

(D)

 Adequate chocolate chips

(E)

4 egg whites

60g caster sugar

A few drop lemon juice/vinegar

Method :

1. Ingredients A stir and well combined.
2. Ingredient B sifted
3. Put ingredients C in the mixing bowl, mix well and add in step 1 & 2. Mix until no lump and well combined. The batter will be slightly thicken but still watery.
4. Mixed in Ingredients D.
5. In another bowl, beat the egg whites and lemon juice/vingear till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
9. Bake at pre-heated oven at 100C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. 10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. 11. Turn the cake pan upside down and cool completely before remove from the cake pan.