Chocolate Chiffon Cake

Yield: 1 8-inch cake

# of Servings: 8 to 10

Ingredients

½ cup (2.33 oz / 66 g) all-purpose flour
¼ cup + 2 tbl (1.30 oz / 37 g) cocoa powder, sifted
½ cup (3.5 oz / 99 g) sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

2 egg yolks
½ tsp vanilla extract

¼ cup + 2 tbl cup (3 fl oz) vegetable oil

¼ cup water, room temperature

3 egg whites
¼ cup (1.75 oz / 50 g) sugar

Special equipment needed:

• 8†by 2†cake pan
• Parchment paper circle
• Countertop or handheld mixer.

Pre-recipe preparations:

• Butter 8†by 2†cake pan, line with a parchment circle and butter the parchment
• Preheat oven to 350 °F

Directions

1. Place dry ingredients in medium mixing bowl and mix well with whisk. Set aside
2. In large mixing bowl (this is where the final mixing takes place) whisk the egg yolks and vanilla extract, just until combined. 
3. Add vegetable oil and water. Whisk until combined.
4. Add dry mixture and mix together with plastic spatula until smooth. Mixture will be thick.
5. In machine bowl using wire whip, beat egg whites until soft peaks, slowly add the sugar, and continue beating until just firm meringue. 
6. Stir ¼ of the whites into the cocoa mixture to lighten. Fold in remainder just until whites are no longer visible. 
7. Bake until the center is firm, and a cake tester shows just until cake tester comes out clean, between 28 and 31 minutes.
8. Remove from oven to rack. After 5 minutes, turn the cake upside down to another rack or cardboard circle and then flip back so its cools on the rack top side up.