Chocolate Chiffon Cake

Preheated your oven to 325 degrees F with the rack in the bottom layer.

Separate 7 large eggs.

Make sure the egg whites are in a clean and dry bowl.

In another bowl, add the unsweetened cocoa powder.

Add 3/4 cup of lukewarm water, coffee, or milk and mix to combine.

Add 1 cup of sugar into the egg yolks and mix until smooth.

Add the vegetable oil and vanilla essence and mix to combine.

Pour in the cocoa powder mixture and mix until smooth.

Sift in the all-purpose flour, cornflour, baking powder, baking soda and salt.

Mix to combine and set aside.

Add 1/2 teaspoon of lemon juice or cream of tartar into the egg whites. Beat until foamy. Make sure your whisks are clean and dry.

Gradually add 3/4 cup of sugar and beat for about 3 to 4 minutes on high speed.

You want medium peaks, not stiff peaks.

Gradually fold in the egg whites in thirds into the batter.

Be careful not to deflate the batter.

Line the bottom of a 10-inch pan with baking paper. DO NOT GREASE THE PAN

If you don't have baking paper. Grease ONLY the BOTTOM part of your pan with some butter making sure it gets to the corners, put a bit of cocoa powder in the pan, rotate then tap out the excess. This is to ensure the cake does not stick to the bottom of the pan.

Pour the batter into the pan and bake in the bottom (last rack) of a preheated 325 F degrees oven for 50 to 60 minutes or until a skewer inserted comes out clean.

Remove the cake from the oven. Don't worry if it deflates a little.

Loosen the sides of the cake with a knife or metal spatula. Remove from pan and let cool completely on a wire rack with the right side up.

Cool completely.

Enjoy!