Cocoa Chiffon Cake

Overview

Since receiving the Changdi 3.5 electric oven, I have become more and more fond of baking. Why? Needless to say, this oven is very easy to use! I was originally worried that my original baking pan and baking grid wouldn't work, but today when I was baking biscuits and hurricanes, I found that they were completely usable. With the upper and lower temperature control, the baked biscuits had such a beautiful color and taste. Needless to say, as you know, the baby and husband were full of praise for them anyway. Especially if you put two trays of pastries for baking, you don’t have to worry about burning or uneven coloring. These problems have all been solved. And during the baking process, you can clearly see the food's transformation from raw to cooked through the tempered glass window, and you don't need to use a flashlight to check. Due to the good heat spreading function, I found that the outer shell of the oven was not hot after baking. In short, I like all kinds of them O(∩_∩)O ha!

Tags

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

Ingredients

Steps

1. 1 Prepare all materials.

   

2. 2 Separate the chicken whites and egg yolks and put them into clean water-free and oil-free stainless steel basins.

   

3. 3 3: Put 20g of white sugar on the egg yolks and beat them with a manual egg beater.

   

4. 4 Add the vegetable oil in three batches and stir well.

   

5. 5 Add milk and stir evenly.

   

6. 6 Sift 45g flour and 15g cocoa powder into the egg yolk paste, and stir the flour paste until there are no particles. Next, start beating the egg whites.

   

7. 7 Beat the egg whites with a whisk until rough and add 1/3 of the sugar.

   

8. 8 Beat until fine foam, then add 1/3 sugar.

   

9. 9 9: Continue to beat until it becomes textured, add the remaining sugar, and continue to beat until dry peaks form.

   

10. 10 9: Continue to beat until it becomes textured, add the remaining sugar, and continue to beat until dry peaks form.

    

11. 11 10: Dry foaming: The egg beater is pulled up from the meringue and has a sharp corner that does not fall down.

    

12. 12 Pour 1/3 of the meringue into the egg yolk batter bowl and mix thoroughly.

    

13. 13 Then pour 1/3 of the meringue into the egg yolk batter bowl, continue to cut and mix evenly; then pour the egg yolk paste into the remaining meringue, cut and mix evenly until it is smooth, fine and grain-free.

    

14. 14 Pour the mixed batter into a 6-inch removable bottom mold, fill it 80% full, tap the mold on the table a few times to release air bubbles.

    

15. 15 Put into the preheated oven: heat up and down to 150° for 50 minutes. After baking, immediately put on heat-proof gloves, take the cake out of the oven, place it on the table, flip it upside down on the grill, and let it cool completely before you can unmold it.