Chocolate chiffon cake

Overview

Recipe from Le Kwai Savarin Demonstration Book.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• fast food
• cake flour
• cocoa powder
• corn oil
• egg white
• egg yolk
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate egg whites and egg yolks;

   

2. 2 Add fine sugar to egg yolks; beat evenly;

   

3. 3 Add corn oil and continue beating until emulsified;

   

4. 4 Add milk and mix well;

   

5. 5 Mix the cake flour and cocoa powder evenly and sift into the egg yolks;

   

6. 6 Stir the egg yolk paste evenly;

   

7. 7 Beat the egg white into some foam first,

   

8. 8 Add fine sugar and lemon juice in three batches and beat until it reaches the small peaks in the picture;

   

9. 9 Add 1/3 of the meringue to the egg yolk paste and mix evenly;

   

10. 10 Add the meringue to the egg yolk paste in three batches;

    

11. 11 The evenly mixed batter feels shiny,

    

12. 12 Pour into the mold;

    

13. 13 When making meringue, preheat the oven first, mix the batter, turn it upside down on the countertop, and put it directly in the oven; put it in the oven at 150-160, middle and lower racks, for 50-55 minutes;

    

14. 14 When the time comes, take it out and place it upside down on the wire rack. Demolding is very easy.