Shortcut Chocolate Chiffon Cake

Ingredients
70g granulated sugar
4 eggs(at least 60g each) at room temperature
40g sifted plain flour
1 teaspoon chocolate emulco (or other paste)

Method
1. Preheat oven at 160 degrees. Beat eggs and sugar till pale and fluffy. I use my Kitchenaid mixer on high and beat using the whisk attachment for 12 mins.

2. With mixer still running, add in the chocolate emulco and mix till combined.

3. Pour in half of the sifted plain flour and mix on low speed, pour in the other half once combined.

4. Pour in chiffon pan and bang a few times on table top to get rid of air bubbles. Bake for 35-40 mins. If u are using several pans for the recipe lower the temp to 150 degrees when top becomes brown and bake ard 30 mins. I use traditional mode for my Rowenta oven. Bottom rack. When baking done, invert pan onto a bottle and let cool before removing cake from pan.