Recipe adapted from
4 egg yolks
60g caster sugar
85ml vegetable/sunflower oil
30g (3 1/2 tablespoons) cocoa powder
125ml (1/2 cup) boiling water
100g cake flour (I use self raising)
2 teaspoons baking powder
4 egg whites
120g caster sugar
Preheat oven to Gas 4/180°C.
Use 21cm chiffon tin or round springform cake tin but do not grease or line the tin.
Put cocoa powder in a cup and add a little of the boiling water to mix to a paste, then add the rest in slowly so it’s nice and smooth. Set aside to cool.
Sift flour and baking powder 3 times and set aside.
Whisk egg whites until foamy. Gradually add 120g sugar, spoonful by spoonful, until stiff peaks form. Leave to one side whilst you mix up the cake batter.
Whisk egg yolks, 60g sugar until pale and creamy.
Add oil and room-temperature cocoa mixture, beat well to combine.
Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon.
When combined, fold in the next 1/3 of the meringue.
Repeat with the remaining meringue until thoroughly combined.
Pour into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter. Bake for about 40 minutes, or until cooked. (Skewer test)
Remove from oven. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely upside-down in tin.
When the cake is cold, remove from the tin. Decorate, serve as you wish.