CHOCOLATE VANILLA CHIFFON - 可可香草戚风

Equipment:

Chiffon Tin - 20 CM

Ingredients:

Egg Yolks Batter

5 Eggs yolks

20 gram sugar

85 gram water + 1 tsp vanilla

70 gram corn oil

125 gram cake flour + 1 tablespoon of Cocoa Powder

Meringues

5 egg whites

90 gram sugar

1 tsp lemon juice (Nowadays, i use lemon juice and i realise i tend to get more stable meringues)

Steps:

1. Mix all the Egg yolks better.
2. Beat Egg Whites until Stiff Peak (Until Eagle Beak Like).
3. Preheat oven for 160 degrees for 5 minutes.
4. Then bake the chiffon cake for 35 minutes. (I am using a small oven)