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1
Whisk egg white and lemon juice in a bowl.
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2
Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms.
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3
Please be careful not to over whisk.
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4
Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture.
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5
Mix it over heat.
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6
Then add a little vegetable oil and then milk alternately and whisk some more.
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7
Add the sifted [C] ingredients and mix with a whisk, making a large circle.
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8
Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
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9
Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
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10
Then transfer this into the remaining meringue.
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11
Combine gently with a rubber spatula.
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12
Mix from the bottom of the bowl to the top.
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13
Do not knead.
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14
Please be quick.
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15
The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
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16
Pour the batter into the chiffon cake pan - working from further away towards you.
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17
Doing so makes it more easy to spread the batter in the mold evenly.
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18
Tap the mold on the kitchen counter to release any bigger bubbles in the batter.
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19
Support with your hands so as not to spill the batter.
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20
Bake in a preheated 170C oven for about 40 minutes.
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21
Once it is baked, turn it over and allow to cool.
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22
As the cake cools slightly, cover with a plastic bag to prevent drying out.
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23
Remove from the pan once it has cooled completely.
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24
Run a palette knife around the cake between the cake and mold to remove.
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25
Once you have removed the outer mold, you can remove the base.
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26
Turn over the cake onto a plate and remove the inner base mold.
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27
Slice into desired size and serve with whipped cream.
