6-inch cocoa chiffon cake

6-inch cocoa chiffon cake

Overview

How to cook 6-inch cocoa chiffon cake at home

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Ingredients

Steps

  1. Weigh all the materials

    6-inch cocoa chiffon cake step 1

  2. Separate the protein and put it in the refrigerator first. Add sugar to the egg yolks and mix evenly, then add water and corn oil (you can use other tasteless cooking oil instead) in 3 batches, make a cross and mix evenly. Sieve the egg yolk liquid.

    6-inch cocoa chiffon cake step 2

  3. Sift in cocoa powder and cake flour

    6-inch cocoa chiffon cake step 3

  4. Mix well

    6-inch cocoa chiffon cake step 4

  5. Add a little white vinegar or lemon juice to the egg whites and beat with a whisk. Add the sugar in 3 batches to help the egg whites foam. Beat until it forms a firm little triangle when lifted up from the whisk.

    6-inch cocoa chiffon cake step 5

  6. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly, stir from the bottom of the basin upwards, do not stir in a circle, otherwise the flour will become glutenous, and stir quickly to avoid defoaming.

    6-inch cocoa chiffon cake step 6

  7. After mixing evenly, pour the egg yolk batter into the remaining egg whites and mix thoroughly (be sure to stir, quickly, you can turn the basin by hand while stirring), then pour into a 6-inch cake mold, use a spatula to slightly smooth the surface, and then tap it on the table 2 or 3 times to shake out the big bubbles in the cake batter. Preheat the oven at 180 degrees for 5 minutes and put the cake in.

    6-inch cocoa chiffon cake step 7

  8. Adjust the temperature to 150 degrees and bake for 40 minutes (each oven has different temperaments, so pay attention to the coloring after adjusting the temperature. You can also insert a toothpick into the cake body. If the toothpick is clean and no cake sticks to it, it means the cake is baked)

    6-inch cocoa chiffon cake step 8

  9. One more

    6-inch cocoa chiffon cake step 9