https://print.en.christinesrecipes.com/2015/09/chocolate-chiffon-cake.html?m=1
Ingredients：
- 3 egg yolks - I use 4 egg yolks
- 30 gm caster sugar - I use 25g
- 45 ml milk, room temperature - I use cold milk
- 35 ml olive oil - I normally use sunflower oil or canola oil. But I try olive oil this time. It turns out fine. To be honest, I don’t think the taste is much different from that with other oil
- 60 gm cake flour
½ tsp baking powder - i’ve never used baking powder in making chiffon cake in the past. But I give it a try this time, although I think it will not make much difference with little baking powder
- 15 gm cocoa powder - I put the flour, cocoa powder and baking powder together in a large bowl before sipping them altogether
Ingredients of meringue:
- 4 egg whites
- 60 gm caster sugar - I use 55g sugar
- A drop of vinegar
The batter is enough to fill a baking pan with 12 cups and three more cups.
Method:
Preheat oven to 180C / 350F.
bake in preheated oven for about 15 minutes. Reduce oven temperature to 160C / 320F. Continue to bake for another 20 minutes.
As the cupcake has much smaller size than a big round cake, the baking time can be reduced to 25-30 minutes. When you can smell the fragrance from the oven, you can insert the tooth pick in the middle for testing. If it comes out clean, the cake is ok
Niuniu helps me beat the egg white until peak forms. She has done a good job! The cake does not collapse immediately after I remove them out of the oven. That shows the egg white is properly vested. I put the cupcakes upside down for a while and they don’t thrink too much. Overall the chocolate cupcake turns out soft and tasty.
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