I must admit that I love chiffon cakes and if you have been following my blog, you will notice that I have blogged many chiffon cake recipes. Chiffon cakes are light and refreshing and they do stay soft and moist even after a few days stored in the refrigertor. A plus point is that my family members do not get bored with chiffon cakes for they love them as much as I do! Cocoa Nutella Chiffon Cake ~ 可可榛子酱 戚风蛋糕 (adapted from 'here' with adjustments) Ingredients (A) 98 gm hot water 45 gm cocoa powder 45 gm Nutella 1.1/2 tsp vanilla (B) 6 large egg yolks 45 gm caster sugar 3/4 tsp salt 75 gm vegetable oil 75 gm milk 135 gm plain flour ) Whisk and mix 15 gm cornflour ) thoroughly (C) 6 large egg whites 90 gm caster sugar 1.1/2 tsp white vinegar or lemon juice OR 3/4 tsp cream of tartar Method Mix (A) thoroughly and set aside With a ball whisk, whisk egg yolks and sugar till creamy, add in salt, oil and milk. ...