Sublime Fluffy Cocoa Chiffon Cake

• 4 large Egg yolks
• 5 large Egg whites
• 60 grams Cake flour
• 25 grams Cocoa powder
• 15 grams Powdered coconut milk
• 2 grams Baking powder
• 90 grams Granulated sugar
• 35 grams Vegetable oil
• 30 grams Water
• 10 grams Brandy (water)

1. Combine all powdered ingredients and sift.
2. Separate egg yolks and egg whites.
3. Preheat oven to 170C.
4. Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick.
5. Add vegetable oil, water, and brandy.
6. Sift the powdered ingredients into the bowl.
7. Make sure to mix well.
8. Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
9. Add a third of the meringue to the batter from step 3 and fold in.
10. Then, add half of the remaining meringue and mix together.
11. Finally, pour the batter into the bowl of the remaining meringue.
12. Fold in lightly in a cutting motion from the bottom up.
13. Pour into the chiffon mold.
14. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
15. Set the timer for 30 minutes and bake in a 170C oven.
16. Optional: While it's baking, make four to five cuts into the cake.
17. Turn the oven down to 160C about 10 minutes before finishing (you could omit this step and keep it at 170C if you wish).
18. Take it out, flip the mold upside-down, and set on a glass to cool.
19. The cake will fall apart if immediately taken out of the mold.
20. When the batter has cooled down, use a cake knife to remove the edges.
21. Use a bamboo skewer for the center.
22. Flip over and transfer onto a plate.
23. Done.
24. Serve with whipped cream and fruits if you wish.

egg yolks, egg whites, flour, cocoa, milk, baking powder, sugar, vegetable oil, water, brandy

Taken from cookpad.com/us/recipes/144395-sublime-fluffy-cocoa-chiffon-cake (may not work)