Directions:

1. Preheat oven to 325°F. Spray 3 8-inch round cake pans with nonstick cooking spray.
2. Fit a stand mixer with the whisk attachment. Whip the egg whites on high until frothy, slowly add ½ cup of sugar. Continue whipping the egg whites until stiff peaks form. Set aside.
3. In a large bowl combine the egg yolks, 1 cup of sugar, oil, and vanilla extract. Slowly mix in the flour, baking powder and chocolate chips. (the batter will be slightly thick)
4. Whisk 1/3 of the whipped egg whites into the batter. Lightly fold the remaining egg whites into the batter.
5. Divide the cake batter evenly into the prepared pans. Bake in the preheated oven for 15 minutes. Raise the temperature to 350°F and bake for an additional 5 minutes. Once the cakes are ready cool them on a cooling rack for 1 hour. Top with whipped cream and enjoy.