Double Chocolate Chip Chiffon Cake

This is one of my children's favourite cake (especially with lots of chocolate chips)

Double Chocolate Chip Chiffon Cake (18cm chiffon cake tin)

Ingredients :

1. 4 nos. egg yolk (size : grade A)
2. 40ml corn oil
3. 100gm superfine flour
4. 1 tbsp Cocoa powder
5. a dash of cinnamon powder
6. 50gm chocolate chips
7. 70ml warm water /milk (I used milk)
8. 5 nos egg white (size : grade A)
9. 45gm sugar (add more if you prefer)
10. 0.5 tsp lemon juice)

Method :

1. Preheat oven at 170 C.
2. Combine egg yolks, oil, flour, cocoa, cinnamon powder and water/milk. Mix till well blended and set aside.
3. Whisk egg whites till frothy.
4. Gradually add in sugar and lemon juice. Continue whisking till stiff peak is formed.
5. Mix 1/3 of the egg whites into the egg yolk batter with a whisk.
6. Fold in the remaining egg yolk batter.
7. Gradually add in the chocolate chips.
8. Pour batter into a chiffon cake tin and bang the tin a couple of times to release the trappedbubbles.
9. Bake in the oven at 170C for 30- 35 mins or till cooked.
10. Remove cake from oven and invert it immediately to cool for 30 mins before slicing.