Vanilla-Chocolate Ice-Cream Chiffon Cone Cake

Ingredients
4 egg yolks
27g sugar
53g vegetable oil
53ml water
80g cake flour ~ sieve
1 tsp vanilla essence
1 tbsp cocoa powder ~ sieve
Chocolate rice

5 egg whites
60g sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Line paper cup & paper cones.
2. Beat egg yolks with sugar; whisk till pale yellow before stirring in oil & water.
3. Add sieved flour & whisk till no trace of flour found.
4. Scoop over 22 tsp of batter into another bowl & set aside.  To the rest of the batter add the cocoa powder & mix well.
5. In another bowl, beat egg whites with cream of tartar till frosty, mixing in caster sugar in 2 additions & continue to beat till stiff peak.
6. Scoop over 44 tbsp meringue over to the vanilla batter.  Fold in the meringue gently, taking care not to deflate the egg whites.
7. Fold in the rest of the meringue gently into the chocolate batter.
8. Fill the chocolate batter equally into the paper cone (abt 5 tsp) and top with the vanilla batter (abt 3-4 tsp).  Sprinkle the chocolate rice on top.
9. Bake the cone for 20-25 mins or till skewer comes clean.  Place a tray with cones on the cooling rack to cool.
10. Unmould the cakes when cool.