Cocoa Chiffon Cake

Overview

I haven’t made a cake for a long time, and I’m afraid I might be a bit sloppy. I made a cocoa cake last night, and ate it for breakfast this morning. I took one piece each with my mother, and gave some to my colleagues. It’s a very good cocoa cake.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• cocoa powder
• corn oil
• egg
• low gluten flour
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the eggs, there must be no water or oil in the basin

   

2. 2 Add 30 grams of fine sugar to the five egg yolks, beat well until the egg yolks become lighter in color, add 65ml of corn oil while stirring, and then add 65ml of milk while stirring

   

3. 3 Sift in 90 grams of low-gluten flour and 10 grams of cocoa powder, and mix evenly with a hand mixer until smooth, fine and grain-free

   

4. 4 This is the mixed egg yolk paste and keep it aside for later use

   

5. 5 Add a little lemon juice to the egg whites

   

6. 6 Beat 5 egg whites with an electric egg beater until they are in a rough foam state, add 1/3 sugar (40 grams of sugar in total), beat until fine foam, then add 1/3 sugar, continue beating until textured, add the remaining sugar, and continue beating until dry foam; (Dry foam: the egg beater is pulled up from the meringue, with sharp corners that stand upright) In this way, the egg whites have been beaten, and there is no need to beat them anymore

   

7. 7 Take 1/3 of the meringue and pour it into the egg yolk batter basin, mix thoroughly

   

8. 8 Add another 1/3 of the meringue into the egg yolk batter bowl, and mix thoroughly again; pour the batter in the egg yolk batter bowl into the remaining meringue bowl; mix thoroughly until smooth, fine, and grain-free

   

9. 9 Pour the batter into an 8-inch removable bottom mold, tap it on the table a few times to pop out any air bubbles

   

10. 10 Preheat the oven, place the middle and lower layers, and set the upper and lower heat to 120 degrees each for 60 minutes