Chocolate Chiffon Cake

Ingredients

4 large egg yolks, at room temperature
96g caster sugar
68ml canola oil
104ml fresh milk
24g unsweetened cocoa powder - valrhona
128g cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large egg whites, at room temperature
72g caster sugar
1/4 teaspoon cream of tartar 

Baking Time: 30 minutes

1. In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.
2. Add the oil, continue mixing. 
3. Add the milk, continue mixing.
4. Add the sifted dry ingredients in two batches and mix to combine. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
6. Gradually add the sugar, and keep whisking until stiff peaks form.
7. Fold 1/3 of the egg white mixture into the egg yolk mixture. 
8. Fold the remaining 1/3 egg white mixture into the yolk mixture gently. Then fold in the last 1/3 mixture until you don’t see the white strands. 
9. Pour the batter into a tube pan.
10. Bake at 160°C for about 30 min. If the top gets too brown, place a piece of aluminium foil over the cake and continue baking.
11. Once baked, cool the cake upside down until it is completely cool down. Unmould and ready to eat.