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Preheat oven to 175 deg celcius
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Line the base of 3 6” Round pans with baking paper
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Place 3 egg whites into a medium bowl and using a hand held mixer, whip whites till frothy.
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Add 1/3 of the 37g castor sugar to the whites and continue beating.
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Add the remaining 2/3 castor sugar in 2 additions and whip whites till stiff peaks
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In another medium bowl, sift flour, baking powder, baking soda and salt together. Leave aside
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Mix Cocoa powder with oil and stir till smooth. Set aside
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In another bowl, whip egg yolks with castor sugar until light and creamy using a hand held mixer
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Add in cocoa oil mixture to the egg yolk mixture and whip until combine
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Add in water and continue mixing until combine
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Add in flour mixture and beat until just combine
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Fold in egg white mixture into the above batter in 3 additions gently.
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Divide the Chiffon batter into the 3 round pans evenly
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Bake in preheated oven for 15-20 mins until a toothpick inserted into the centre of cake comes out clean.