Chocolate Orange Chiffon Cake

I remembered that I've tried making some curvy waves on one chiffon cake Trio colour chiffon cake 2 but that was to spoon the batter to create the curves.

After my attempt in making a hurrican swiss roll, I saw another sharing of hurrican pattern chiffon cake in video link https://youtu.be/ANLDACjWWGo

I used one of my chiffon cake recipes here  and modified/adjusted for this chocolate and orange flavour.

Chocolate Orange Chiffon Cake
17cm chiffon pan
Ingredients:
For egg yolk batter :
4 egg yolks
20 grams caster sugar
30 grams canola oil
45 grams fresh orange juice
1 teaspoon orange zest
75 grams cake flour, sifted

1.5 tablespoon cocoa powder - sifted

For meringue :
4 egg whites
50 grams caster sugar
1/2 teaspoon lemon juice

Method:
1) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

2) Position the rack in 2nd bottom level and preheat oven to 160°C.
(Note: The temperature of the oven may vary, do adjust accordingly)

3) In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes).  Add oil, orange juice and zest and whisk until the mixture is combined.

5) Sieve in cake flour and whisk again until mixture is well combined.

6) Scoop about 1/2 of the batter and add 1.5 tablespoon cocoa powder, mix well.

7) Divide the meringue into 2 portions: for cocoa mixture and the remaining for orange mixture.

8) Gently fold meringue (in 2 batches) into the cocoa mixture with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).

9) Gently fold the meringue (in 2 batches) into the orange mixture with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).

10) Pour the vanilla batter into the un-greased chiffon pan.
Smooth the top evenly with spatula. Lightly tap the pan  2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.

11) Gently spoon the cocoa batter on to the vanilla batter using a big spoon.

To make the hurrican effect on the side, use the base of a spatula/spoon to draw circle upwards and downwards. Repeat till it reach one full circle.

12) Bake in a preheated 160ºC for 10 minutes. 
Then lower the temperature to 130ºC and bake for 30-35 minutes.

13) Cover with a piece of loose foil over the pan if top of the cake is browning too quickly.  Bake until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

14) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

15) Immediately invert the pan to cool before unmoulding the cake from pan. To unmould cake by hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.

Well, I didn't achieve those powerful hurricane effect on my chiffon cake :(

Hope to perfect it in my next attempt.