Dark Chocolate Chiffon Cake

1. Combine egg yolks with raw sugar mix well. Add in oil and milk whisk till well combined.
2. Sift in the cake flour, baking powder and cocoa powder into egg yolk mixture and mix well with a hand whisk. It should be no lumps inside.
3. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.
4. Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.
5. Preheat oven at 160 deg C
6. Pour the batter into the ungreased cake (17cm) pan. Gently bang the pan on the table top to release air bubbles .
7. Bake in oven for 50 to 60 minutes.

** The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.

** Notes:-

• I do not have sweet tooth, all my bakes are low in sugar.
• Can use caster sugar (30gm) for yolk batter, instead of raw sugar
• Can increase egg meringue sugar to 60gm