Chocolate Chiffon Cake

Ingredients:
(A)
8 egg yolk
100 ml water
100 oil
200 cake mix
Baking soda

(B)
100g plain flour (replace 4 teaspoon with cocoa powder)
pinch salt

(C)
8 egg white
100g sugar
cream of tartar

Method: 170C
1. Whisk (A). Leave some water to add in soda.

2. Add (B) and continue to whisk. Add in the remaining water with soda. Whisk until smooth.

3. In a separate bowl, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).