Double chocolate chiffon

I've tried two chiffons so far and they've all come from Domestic Goddess Wannabe as her recipes are pretty foolproof for beginners but more importantly, tailored for the 25cm pan which is the closest to the 26cm I have. However, they aren't the lightest as they have a higher proportion of flour to liquid and this is a case in point. This recipe is an adaptation of her chocolate milk with chocolate chip chiffon and cocoa chiffon except the latter seems proportionately to have a lot less liquid, sugar, and flour but a lot more chips. This recipe follows the cocoa chiffon but I reduced the sugar to compensate for the very sweet choc chips. It came out like a light choc chip cake rather than a chiffon per se, which is not to say that it's bad because it was quite moist. Next time I might just try the chocolate milk with chips recipe directly ... except if the batter is less thick, I don't see how it can suspend the chips in the batter and not sink?

Ingredients (for 26 cm pan)

7 eggs, separated

160g sugar (for the yolks; reduced from 168g)

119 canola oil

182ml milk (room temp)

42g cocoa powder

224g cake flour (mine was self-raising, if not add ¾ baking powder)

½ tsp salt

120g sugar (for the egg whites: reduced from 126g)

100g chocolate chips (reduced from 140g) I mixed dark and milk chips)

Method

1) Beat the yolks with the sugar until creamy and pale yellow.

2) Add the oil and beat until pale. Add the milk and beat.

3) Sift the cake flour, salt, and baking powder.

4) Using a whisk, carefully stair into the yolk mixture. (This was very thick compared to my other chiffon recipes.)

5) In a really clean bowl, whisk the egg whites. Add the sugar in three additions, the first time after the whites have just turned opaque. Whisk to just before stiff peaks and be careful near the end.

6) Take ⅓ of the meringue and whisk into the yolk mixture. You don't have to be too careful but this time but ensure that no whites remain. Take the next ⅓ and repeat but be more careful time times.

7) Tip the yolk mixture into the remaining ⅓ meringue. This time, carefully fold in until no whites remain.

8) Pour ⅓ of the batter into the cake tin. Sprinkle ⅓ of the chocolate chips on top. Pour the next ⅓ and repeat. Finally, pour in the last ⅓ of the batter and sprinkle on the chocolate chips for that 'professional' finish.

9) Using a skewer, draw zig zag lines to dispel the air bubbles. (Do not drop on the counter top! I made that mistake and all my choc chips sank to the bottom)

10) Bake at 170 deg C for 65 mins (no grill). I turned down to 165 deg C after 30 minutes and when the remaining 35 mins was up, I switched off the heat and left it inside for another 5 minutes.

My beauty at 20 mins

Too hot at 170 deg C, it started to crack

All the choc chips sank

Recipe feedback: As mentioned, not as light as previous chiffons, probably because of the milk. 

Also, I've learnt not to drop the chiffon if there is 'filling' otherwise it all sinks. Using a skewer is the way but I was lazy to wash up another item 😰