| Ingredient | Method |
| A: 50g veg oil 20g caster sugar 5B egg yolks 50g low protein flour 10g corn starch 1 tsp baking powder 75g milk 25g cocoa powder B: 5B egg whites 50g caster sugar 1/4tsp cream of tartar
| 1. Preheat oven to 160C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into cupcake papers. Tap pan on the counter to remove air bubbles. 7. Sprinkle some chocolate chips on top. 8. Bake in preheated over for 20-25 minutes or until top is evenly browned. 9. Cool completely and remove from pan. |
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