Chocolate Pillow Cake

This chocolate pillow cake has a fluffy and soft texture that makes you want to keep eating. The method for making this cake is similar to that of a chiffon cake. Separate 3 egg whites from the yolks then in a separate bowl, add 30 ml of vegetable oil and 8 grams of cocoa powder then whisk them to combine and add milk and continue to mix for about 3 minutes until well combined. Into the mixture, sift in 50 grams of cake flour and 5 grams of corn flour in two batches to make it easier for the flour to mix in.

Once all the flour is mixed in, stop mixing and add the egg yolks one at a time, mixing the egg yolk in until it is well incorporated into the mixture. Set it aside. Bring the bowl with the egg whites then add a few drops of lemon juice and mix on high speed until bubbles appear then add 45 grams of caster sugar in three additions.

After adding the last batch, mix on low until the meringue reaches a stiff peak then add a small batch of cornflour to further stabilize the meringue and mix it in for a minute. Scoop a third of the meringue and add into the egg yolk mixture and fold it from bottom to top until they are well mixed then pour the batter back into the meringue and fold until incorporated and you have a smooth cake batter.

Add a quarter cup of chocolate chips and fold it in then pour the batter into a parchment lined 15cm by 9 cm by 7.5cm rectangle baking mold. Tap the pan on the counter a few times to get rid of big air bubbles in the batter. Finish off by topping with a few chocolate chips. Bake the cake in a preheated 310F/155C oven for 65 minutes.

After baking and taking the cake out of the oven, immediately transfer the cake onto a cooling rack to cool it upside down to prevent it from collapsing. Slice the cake and serve plain with a cup of tea or eat it with the cream of your choice.