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1
Sift the flour and set aside.
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2
Separate the egg whites from yolk.
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3
Preheat the oven to 170C.
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4
Add 2/3 of the granulated sugar to the egg whites little by little while whipping.
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5
Make a sturdy meringue and place in the refrigerator.
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6
Add the remaining sugar to the egg yolk and mix until it becomes whiteish.
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7
Add in the ingredients.
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8
Next, sift in the flour.
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9
At this point, mix it together well to get rid of any clumps.
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10
Next, add 1/3 of the meringue from Step 2 and gently mix.
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11
Add another half of the meringue and mix together.
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12
Now, reversely, add all of the batter to the bowl with the remaining meringue.
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13
Gently fold in from the bottom without breaking the foaminess.
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14
Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix.
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15
Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times.
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16
Pour it into the chiffon mold.
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17
Hold the center cylinder and tap against the counter to remove the air bubbles.
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18
Set the oven to 30 minutes.
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19
Bake the first 20 minutes at 170C.
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20
Halfway through, make 4~5 cuts with a knife.
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21
Lower the heat to 160C and bake the cake further for 10 minutes.
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22
(You can also leave the temperature at 170C.)
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23
Halfway through, stick with a skewer and if it comes out clean, take out the cake.
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24
After removing from the oven, place it on an upside down cup and let cool.
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25
(If you remove while it's still warm, the shape will fall apart)
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26
Once the cake has cooled, use a palette knife to separate the cake from the mold.
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27
You can use a skewer to separate around the center cylinder.
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28
Flip it upside down and remove the cake onto a plate.
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29
Arrange and it's ready.
