Chocolate Chiffon Cake

Method

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1. Separate the egg whites from the yolks.
2. Whip the egg whites until very stiff, gradually adding the cream of tartar.
3. In a bowl mix the flour, cocoa powder, sugar and baking powder.
4. Gradually add the water and oil to the dry mix until you have a smooth, thick batter.
5. Add the egg yolks gradually and mix until fully incorporated.
6. Gently fold in the whipped egg whites with a spatula using bottom-to-top movements to keep the batter light.
7. Pour the batter into an ungreased 26 cm chiffon cake pan.
8. Bake in a conventional oven at 165°C (329°F) for 50–60 minutes or in a fan oven at 150°C (302°F) for 50–60 minutes.
9. Remove from the oven and cool the cake completely upside down for at least 3–4 hours or overnight.
10. Loosen the edges with a small knife, turn the cake out onto a plate and dust generously with powdered sugar.

Buon appetito!

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