Cocoa Chiffon Cream Cake

Overview

It has entered late autumn in the north, and the weather is getting cooler. It is also great to eat some high-calorie cream cakes during this season!

Tags

• baking
• children
• birthday
• cocoa powder
• corn oil
• egg white
• egg yolk
• girl fruit
• low gluten flour
• whipping cream
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Pour milk, corn oil and 10 grams of powdered sugar into a mixing bowl and stir evenly;

   

2. 2 Separate the egg yolk and egg white, put the egg yolk into the oil and milk mixture, and stir evenly with a manual egg beater;

   

3. 3 Mix low-gluten flour and cocoa powder evenly and sift into the egg yolk liquid;

   

4. 4 Stir until smooth and smooth;

   

5. 5 Add 40 grams of powdered sugar into the egg whites in three batches and beat until short peaks form. Preheat the oven to 130 degrees for 10 minutes;

   

6. 6 Put 1/3 of the protein paste into the cocoa batter and mix evenly;

   

7. 7 Add 1/3 of the protein paste into the cocoa batter and mix evenly;

   

8. 8 Pour the mixed batter into the remaining 1/3 of the egg whites and mix evenly;

   

9. 9 Pour the mixed cocoa batter into a 6-inch removable bottom cake mold, lift the mold, and shake it vertically downwards at a height of 20-30cm for a few times. This is what it looks like after the bubbles are shaken out;

   

10. 10 Place in the middle and lower racks of a preheated oven at 130 degrees for about 50 minutes;

    

11. 11 After taking it out of the oven, turn it upside down and let it cool;

    

12. 12 Cut into 3 even slices with a knife;

    

13. 13 Add 40g of whipped cream to 40g of powdered sugar and beat;

    

14. 14 Put the cream into a piping bag, use an eight-tooth cookie tip for piping, take a piece of cake, squeeze the cream evenly, and finish 3 layers in sequence;

    

15. 15 Finally, put an appropriate amount of girl fruit on the top of the cake to decorate it!