Chocolate chiffon cake
Overview
Chocolate chiffon is my baby’s favorite cake, and I like it very much myself. It’s fragrant and soft. I believe everyone has shared the recipe of chiffon cake many times, but I still wrote this recipe patiently. I hope it will be helpful to you who like it✊
Tags
Ingredients
Steps
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Weigh all the ingredients and separate the egg whites and yolks
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Melt the dark chocolate over water, make sure the water temperature is not too high
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Beat the egg yolks vigorously and add oil
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Stir thoroughly until the egg yolks and oil are combined
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Add 30 grams of sugar and mix well
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Add milk
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Also stir thoroughly
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Add melted dark chocolate and stir well
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Add sifted cake flour
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Stir evenly without any dry powder or lumps
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Adding a few drops of lemon juice to the egg whites can help to beat them and remove the vinegar. If you don’t have them, you can omit them. You can also add vinegar
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Start the egg beater and start beating the egg whites
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Add sugar in three batches and beat the egg whites
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Beat until the meringue is completely non-flowing and can be pulled out into sharp corners
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Add one-third of the meringue to the egg yolk paste
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Mix evenly by cutting and stirring
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Mix well and pour back the other two-thirds of the meringue
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Still use the cutting and mixing method to mix well. Remember not to stir in circles, as this will defoaming
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Pour the mixed cake batter into the mold
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Preheat the oven to 165 degrees in advance and bake for 60 minutes. The temperature and time will depend on your oven
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The baked cake should be turned upside down immediately
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Wait until it has completely cooled before removing it from the mold. Okay, does it seem very tedious? Please be patient and read it. I want to write it in as much detail as possible
