Chocolate Chiffon Cake with Strawberry Whipped Cream

1. Preheat the oven to 340F. To make this chiffon cake, you need a 7 inch chiffon cake pan (with the tube in the middle).
2. With 2 bowls, separate the egg yolks from the egg whites.
3. In a pot filled with water, bring it to a simmer to create a bain-marie. In a bowl, add in milk and oil, place it over the pot of water and whisk until well combined. Remove from heat and sift in cake flour and cocoa powder. Mix until well combined. Add in egg yolks one at a time and mix well.
4. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice.
5. While whisking, slowly add in the sugar in 3 intervals.
6. Whisk the egg whites until stiff peak. You should see the tip of the egg whites curl slightly when you hold up the whisk.
7. Mix in 1/3 of step 3. (yolk mixture) into the whisked egg whites until well combined.
8. Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.
9. Pour the batter into the chiffon cake pan. Tap the pan on a flat surface 3 times to release some air bubbles. Bake for about 30-32 mins.
10. Once done, remove from the oven and immediately tap it on a flat surface to remove the big hot air bubbles. Quickly invert it upside down and let it cool completely.
11. Once the cake has completely cooled, remove the cake from the pan with the bottom of the cake facing on top.
12. Decorate it with some homemade whipped cream and top with fresh berries/fruits.