Chiffon cake differs from Angel Food Cake (also on this page) in that it uses whole (but separated) eggs and oil, giving the cake a very moist texture and taste.
In a large mixer or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa, baking powder, and salt. Add the coffee, oil, and egg yolks, and whip on high speed until the mixtu