Mix 3 egg yolks with 45g sugar until light ivory color.

Add 60g water and 60g olive oil, mixing well.

Sift 90g cake flour, 10g cocoa powder, and 3g baking powder, then mix into the batter.

Whip 3 egg whites into stiff peaks, gradually adding 60g sugar in three parts.

Fold half of the meringue into the chocolate batter gently, then fold in the remaining meringue.

Spray a chiffon cake mold with water, pour the batter in, and bake at 180°C for 40 minutes.