Oatmeal Cocoa Chiffon Cake

Overview

How to cook Oatmeal Cocoa Chiffon Cake at home

Tags

• baking
• cake flour
• cocoa powder
• corn flour
• egg
• milk powder
• oatmeal
• salad oil
• coarse sugar
• fine sugar
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Mix and sift flour, cornstarch, and milk powder

   

3. 3 Separate egg yolks and whites

   

4. 4 Add egg whites and lemon juice and stir

   

5. 5 Beat the eggs with an electric mixer at low speed until foamy and add half of the coarse sugar

   

6. 6 Beat at medium-low speed, paying attention to the state of the egg whites. When the egg whites become hard, add the remaining half of the coarse sugar until short, upright peaks can be drawn out

   

7. 7 Add water, salad oil, caster sugar, and salt to the egg yolks, and stir with a spatula

   

8. 8 Add cocoa powder and mix

   

9. 9 Add 1/3 of the egg whites to the mixed egg yolk mixture, use a spatula to scoop up the batter at the bottom, and stir from bottom to top until even

   

10. 10 Pour the egg yolk mixture back into the remaining egg whites and mix evenly

    

11. 11 Pour into the mold and shake it on the table several times to knock out the big bubbles inside

    

12. 12 Smooth the surface with a spatula and sprinkle with oatmeal

    

13. 13 Place in the middle and lower rack of the oven and bake at 150 degrees for 40 minutes

    

14. 14 Take it out, turn it upside down and let it cool immediately

    

15. 15 Remove from mold after cooling completely

    

16. 16 Finished product pictures