Hope you can see that this cake is shaped like a crown. It uses the Controlled Cracking for Chiffon technique which you can read more from the link. Also done using cooked dough which gives such a fine crumb. Original recipe from this amazing baker.

Recipe (6″)

• 3 egg yolk
• 60g milk
• 50g cooking oil
• 50g cake flour
• 10g cocoa powder

• 3 egg whites
• 45g caster sugar
• 10g corn starch
• 1/4 tsp cream of tartar

Method

1. Pour oil and milk into a pot, heat under small flames. Stir till fully combined. About 60 deg C or 1-2 min.

2. Sift in flour and cocoa powder, hand whisk till mix in with no dry streaks.

3. Add in yolks one by one, whisk till smooth paste. Set aside.

4. Beat egg whites till large bubbles, add cream of tartar. Continue beating and add sugar in 3 parts. At the last addition, also add in corn starch. Whisk till firm peaks.

5. Place 1/3 meringue into yolk batter and mix till combine. Then pour yolk batter back into meringue, fold gently with spatula till no white streaks.

6. Pour at a height of 15cm into 6″ round tin, with base lined with baking paper. Tap sharply against counter to release bubbles.

7. Bake at preheated oven at 165 deg C for 10- 13 min till film skin is formed. Remove from oven and make a few cuts with knife, wiping the knife with each cut. Work quickly.

8. Continue baking for another 40 min till cook, check with skewer. Invert to cool, then hand unmould.