Chocolate Chips Chiffon cake

I have been baking pandan and orange chiffon cakes for many years.  I was amazed to see this chocolate chips chiffon cake from a blog.  I wanted to try to bake this for my tea today.

The recipe called for only 3 eggs and using 7 " chiffon baking pan, I modified to 6 eggs because my baking pan is 9" in size.

The ingredients for egg yolks,

240 grams superfine flour,(sifted)
5 tbsp. caster sugar,
1 tsp salt,
1 tsp baking powder,
6 egg yolks,
8 tbsp. corn oil,
120 ml coconut milk/milk,
1 tsp vanilla,
100 grams chocolate chips.

Preheat the oven to 170 degree C. 
Put the flour in a mixing , make a well in the centre, add in the rest of the ingredients, mix well.  Add in 1/2 of the chocolate chips.  Set a side.

Ingredients for egg whites,

6 egg whites,
1/2 tsp cream of tartar,
6 tbsp. of caster sugar,
some cocoa powder(optional)

Whisk egg whites until frothy, add in cream of tartar and continue whisking when foamy. Gradually add in sugar, whisk until soft and stiff peaks formed.

Fold 1/3 of the egg whites into egg yolk mixture until well combined.  Then fold in well blended mixture into the balance of the egg whites until well cooperated.  Add in the balance chocolate chips, fold lightly.

Pour in 1/3 of the batter into the baking pan , sieve some cocoa powder over the batter(to make some lines in the cake), repeat for a second layer and the top layer.

Wow, the cake is baked, smell so good.

Just in time for my tea.  Taste so good with the chocolate chips just melted in to the cake.