THE GENOISE SPONGE

Basic Chocolate Chiffon Cake

Ingredients:

Cake Flour - 75 gmsCocoa Powder - 20 gmsGranulated Sugar - 95 gmsEgg whites - 2 nosEgg yolks - 2 nosBaking Powder - 4 gmsSalt - 1 gmsVegetable Oil - 40 mlWater (room temp.) - 60 mlVanilla essence - 4 ml

Method:

1. Line 1 cake pan with baking paper and grease it.2. Whip the veg. oil and egg yolks together just untilcombined. Stir in the water and the vanilla essence.3. Sift together the flour, one-third of the sugar, the bakingpowder, and the salt. Stir this into the yolk mixture, thenwhip at high speed for 1 minute. Reserve.4. Whip the egg whites to a foam. Gradually add the remainingsugar and continue whipping until stiff peaks foam.5. Carefully fold the meringue into the reserved batter andturn it into prepared mould.6. Bake at 375°F (190°C) for about 25 minutes.Basic Chocolate Chiffon Cake