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INGREDIENTS:
Cake batter:
• 100 grams (¾ cup + 2 tablespoons) all-purpose flour
• 30 grams cocoa powder
• 100 grams caster sugar
• 1 ¼ teaspoons baking powder
• ½ teaspoon fine sea salt
• 5 large egg yolks, room temperature
• ¾ cup (190g) milk, room temperature
• 1 tablespoon good quality vanilla extract
• 60 grams vegetable oil
Meringue:
• 5 large eggs whites
• ¼ cup (50 grams) caster sugar
NOTES:
1.) DRY INGREDIENTS - It is highly recommended to sift the dry ingredients at least three times. If you have access to get cake flour, please use it. Otherwise, all-purpose flour will just do fine
2.) COCOA POWDER - Use only unsweetened, 100% cocoa powder, and if available, Dutch-processed cocoa powder for the best results
3.) EGG WHITES - Don't over beat! Your egg whites should hold their stiff peaks but remains glossy at the same time
3.) BAKING TIME - I baked mine in a pre-heated oven (150°C, fan) for 35 minutes. Depending on your oven, you can perform the "touch test." Open the door of your oven slowly after the 33-minute mark. Gently touch the top of your chiffon cake, and if it bounces back, it means it's done.
4.) To make a full-sized version (10x4 inches/ 25,4X10 cm), follow this measurement:
CAKE BATTER: 1 ⅔ cup cups (200g) all-purpose flour, ½ cup (50g) good quality cocoa powder, 1 cup (200g) fine sugar, 2 ½ tsps. baking powder, 1 teaspoon fine salt, 7 large egg yolks,
¾ cup (190g) milk, 1 tablespoon good quality vanilla extract, ½ cup (120g) vegetable oil
MERINGUE: 7 large eggs whites, room temperature, ½ cups (100g) fine sugar
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Best regards,
Romel from The Introvert Kitchen