Chocolate Chiffon Cupcake

A simple and easy-to-make chiffon cupcakes. You can add any flavor to the cakes, like chocolate in this recipe. One thing to remind, this recipe is not so sweet and you can even taste the little bitter from the cocoa powder. If you prefer a sweeter taste, please adjust the sugar's portion in the recipe accordingly.

Ingredients

Group A

• 60g of self-rising flour    60 克自发粉
• 20g of custard sugar    20 克砂糖 
• 30g of cooking oil    30 克菜油
• 50g of milk    50 克牛奶
• 5 egg yolks    5 颗蛋黄
• 30g of cocoa powder    30 克可可粉

Group B

• 5 egg whites    5 颗蛋白
• 60g of custard sugar    60 克砂糖
• few drops of white vinegar    几滴白醋

 Steps 

1. Sift the self-rising flour & cocoa powder 3 times.     自發粉和可可粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Group A: Put the egg yolks, cooking oil, sugar and milk into mixing bowl and hand whisk to blend the ingredients. Fold in the self-rising flour and cocoa powder to have a smooth batter     把蛋黃﹑菜油、糖和牛奶倒入盆﹐ 用手打蛋器打勻。拌入自发粉和可可粉至均匀光滑的面糊。 
4. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Beat the egg white mixture to stiff peak .     繼續攪拌蛋白霜至硬性发泡。
6. Fold in 1/3 of egg-white mixture into egg-yolk batter, then pour back into balance egg-white mixture and well fold-in.     把1/3 蛋白霜拌入蛋黃糊，然後倒回其余蛋白霜里拌均匀。
7. Pour the batter into paper baking cups.    把面糊倒入纸杯。
8. Bake the cakes at 160°C for 20-25 minutes, or until fully-cooked.    放入烘炉以160°C烘20-25分钟，或完全熟透。