Red Velvet Chiffon Cake

Recipe call for 20cm

Ingredient (A)
6 egg yolk
34g castor sugar
51g vegetable oil
76g milk
90g cake flour
29g cocoa powder
2 tbsp Neol color

Ingredient (B)
7 egg white
68g castor sugar
8g cornstarch
1/4 tsp salt

Directions:

1. Preheat the oven to 170 C.  Sift the flour & cocoa powder; then mix with a whisk to incorporate plenty of air & set aside.
2. Beat the yolks lightly to break them up & add all the sugar at once.  Mix in low speed until the sugar is incorporated into the yolks.
3. Add the oil & beat it in.  Add the milk & mix it in also.
4. Mix up the flour with a whisk again to incorporate more air then add all the yolk batter.  Mix with a whisk until it is no longer floury & set aside.
5. In another bowl, beat the egg whites lightly with a handheld egg beater, then add all the sugar & beat on high speed until the meringue forms very soft peaks.
6. Add the cornstarch & salt on low speed to incorporate it evenly.  Mix up meringue with a whisk to incorporate any water, which may have seeped out.
7. Put a scoop of the meringue into the batter & mix it in well with a whisk.  Don't worry about the air bubble disappearing.
8. Change to a rubber spatula, add 1/3 of the remaining meringue & fold it into the batter, scooping up from the bottom & turning the bowl.
9. When it's just about mixed, incorporate 1/2 of the remaining meringue in the same way.  Finally, add the batter into the bowl with the rest of the meringue.
10. Pour the batter into the cake tin & bake for about 40-50 mins.