2 1/4 cups white sugar
1 1/2 cups quick-cooking oil
3 egg whites
2 ounces cream cheese, softened
4 egg yolks
1 egg
2 tablespoons white sugar
2 tablespoons vanilla extract
2 teaspoons lemon extract
3 cups miniature semisweet chocolate chips
3/4 cup confectioners' sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Make sure foil is not over-greased. In a medium bowl, beat egg whites until soft peaks form. Gradually stir in milk until all white forms on low speed.
At medium-high speed, scrape the bottom of the bowl with a wooden spoon until the white and yolk of the egg whites are blended. Pour both the egg whites into the bowl, then carefully fold in 1 teaspoon of the cream cheese, 4 egg yolks at a time. Continue until the whites have made 3/4 of the stiff peaks. When the whites have 8 to 10 stiff peaks, give them a little bit of water before adding cream cheese; fold in 1/2 cup of cream cheese mixture and laden with 4 egg yolks, repeating with remaining 2 egg yolks. Unmold the sides of the prepared pan onto wax paper, allowing edges to taper, then place pan aside to cool completely. Press chocolate chips into the center of the cake and set aside.
In a large bowl, whip egg whites until soft peaks form. Gradually beat in 2 tablespoons of sugar, then vanilla extract. When it stiffens, pivot the pan until the tip is about 3 inches from the sides of the cake. Immediately wipe the sides of the cake with a tea towel and press chocolate chips into the cake.
Spread chocolate chips evenly over top of cake, then spread warm milk mixture over the entire cake. Divide the buttercream evenly over the cakes, then sprinkle over the top of the cake using a wooden pick. Bake for 50 to 65 minutes or until a toothpick inserted comes out slightly sticky. Allow to cool 15 minutes before frosting with your favorite frosting.