Chocolate Orange Chiffon Cake

Fluffy Chocolate Orange Chiffon Cake
(Adapted from Anncoo Journal with slight modification)

Batter:

• 4 Egg yolks
• 15g Caster sugar
• 50g Corn oil
• 70g Fresh orange juice
• Zest of 1 orange
• 90g Cake flour, sifted
• 10g Corn flour, sifted

Egg whites:

• 4 egg whites
• 65 gm caster sugar 

Chocolate batter:

• 1tbs chocolate paste or cocoa powder
  

Method:

• Use an ungreased 20/21cm chiffon pan.
• Preheat oven to 140C. 
• Beat the egg yolks with a balloon whisk and mix in sugar. Add corn oil, orange juice & orange zest.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Spoon half of the batter onto a bowl. The other half mix with 1 tbs pf cocoa powder or chocolate paste. 
• Pour original batter onto pan and pour remaining chocolate batter on top. Bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.