Oil-free cocoa chiffon

Overview

I have bought cocoa powder for a long time and have almost never used it except for making chocolate glutinous rice cakes. I learned cocoa chiffon online, which is a good way to consume cocoa powder

Tags

• baking
• children
• breakfast
• chiffon cake
• cocoa powder
• egg yolk
• hot water
• low gluten flour
• lemon juice
• powdered sugar
• protein

Ingredients

Steps

1. 1 Take 15 grams of cocoa powder

   

2. 2 Add hot water and mix well

   

3. 3 Sift in the flour

   

4. 4 Mix slightly

   

5. 5 Add the egg yolks to the cocoa batter and mix well until there are no lumps

   

6. 6 Beat the egg whites and lemon juice at low speed until the volume increases

   

7. 7 Add half of the caster sugar and continue to beat

   

8. 8 Whisk until it reaches the state shown in the picture. At this time, the meringue is softer and easier to mix with the egg yolk paste

   

9. 9 Mix the meringue and cocoa yolk paste in batches

   

10. 10 The well-mixed cake batter is fine and shiny. Pour it into a 6-inch removable bottom round mold and shake out big bubbles.

    

11. 11 Put it into the oven, set the middle and lower layers to 125 degrees, and bake for 55-60 minutes. The cake baked at a low temperature will be more delicate

    

12. 12 After baking, take it out of the oven and let it cool down