Soft & Fluffy Chocolate Chiffon Cake | Chiffon Cake using All Purpose Flour

Chocolate Mixture:
Cocoa powder - 1/4 cup
Instant coffee - 1/8 tso.
Hot water - 6Tbsp.

Egg Yolk Mixture:
Egg Yolk - 4 pcs. (medium eggs)
White Sugar - 6 Tbsp.
Vanilla - 1 tsp.
Palm Oil - 1/4 cup

Flour Mixture:
All Purpose flour - 1/2 cup & 6 Tbsp.
Baking Soda - 1 tsp.
Salt - a pinch

Meringue Mixture:
Egg White - 4 pcs. (medium eggs)
Vinegar - 1/8 tsp.
White Sugar - 6 Tbsp.

😍TIPS:
1. Make sure bowl and mixer attachments are dry and egg white does not contain any drop of egg yolk. Make sure no water is mixed in egg whites.

2. When beating egg whites, start with low speed until frothy (small bubbles form). After adding in the white sugar, increase the speed to medium until it forms soft peak.(not longer than 4 minutes)

3. Do not use not stick pan so that the cake will rise sticking at the sides of the pan while baking.

4. Do not over beat meringue so that mixture will not become dry.

5. Use cream of tartar/vinegar/calamansi juice/lemon juice to help speed up the mixing process.

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