Mocha Chiffon Cake (Noms I must_)

http://needmorenoms.blogspot.com/2010/09/mocha-chiffon-cake.html

Mocha Chiffon Cake (modified from Keiko Ishida's Okashi)
makes 3 10cm chiffon

Ingredients:
24g cake flour
8g natural cocoa powder
2 egg yolks
8g caster sugar
30g coffee, room temperature (3 tsp instant coffee for 1 cup)
24g canola oil

2 egg whites
36g caster sugar
4g corn flour

Double recipe
48g cake flour
16 natural cocoa powder
4 egg yolks
16g caster sugar
60g coffee, room temperature (6 tsp instant coffee for 1 cup)
48g canola oil

4 egg whites
72g caster sugar
8g corn flour

Method:
1. Preheat oven to 160°C
2. Sift flour and cocoa powder twice
3. Beat egg yolks and sugar until well mixed
4. Add coffee and canola oil to the yolk mixture and blend well
5. Add flour mixture to yolk mixture until the batter becomes sticky
6. Combine sugar and corn flour in a separate bowl
7. Beat egg whites until frothy and add half of the sugar mixture, and continue to beat
8. Slowly add in the rest of the sugar mixture and beat until egg white stiff peaks and is glossy but not dry
9. Add one third of the meringue into yolk mixture and fold in lightly
10. Pour in rest of the meringue mixture and fold until well combined
11. Pour the batter into chiffon tins and bake for 22 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving