Red Velvet Chiffon Cake

Ingredients:

(A) 

220g AP flour

100g Fine Sugar

1 tsp Baking powder

1/2 tsp Salt

1 tbsp Instant Coffee

(B) 

180g Whole/Full Milk

100g Oil

7 Egg Yolks (58-60g ea w/shell)

1/2 tsp Vanilla Essence

30g Melted Dar Chocolate (73%)

Red Food Colouring (Wilton Gel Red-Red)

Meringue

7 Egg Whites

2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Mix (A) until well combined.
2. Then add (B) into (A).  Mix well combined into a smooth batter.
3. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
4. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
5. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven.