I have lots of practise when it comes to making chiffon cakes as my mom loves them. As a result, I have also tried out at least a dozen different methods of making the cake using different flour and egg proportions. This recipe I got from a japanese cook book (that was translated to english) yield a very spongy and soft texture which is pretty much perfect. The difference in method is that the egg yolks are beaten with some sugar till light before adding in oil, water and flour. I will be trying out other flavors with this method soon.
Chocolate chip chiffon cake
80g cake flour, sifted
70g castor sugar
3 eggs, separated
40g chocolate chips (I used callebut, 70%)
50ml flavourless oil (I used canola)
1. Preheat the oven to 170C. Toss the chocolate chips in a tablespoon of flour and set aside. With a stand mixer, beat the egg yolks with 20g of sugar until the mixture is lighter in color.
2. While the mixer is still running, pour in the water. Do the same with oil.
3. Mix in the flour thoroughly then set the batter aside. In a clean bowl, beat the egg whites until they are foamy, then add in the remaining sugar. Beat until stiff peaks are formed.
4. Fold the egg whites into the egg yolk batter 1/3 at a time. Stir in the chocolate chips.
5. Pour the cake batter into a 17-cm tube pan and bake for about 35 minutes, or until the stick comes out clean when stuck into the cake. Invert the cake immediately and let it cool completely before removing from pan.