Chocolate Cocoa Chiffon Cake

Overview

How to cook Chocolate Cocoa Chiffon Cake at home

Tags

• baking
• afternoon tea
• cake flour
• cocoa powder
• egg
• hershey’s chocolate spread
• salad oil
• starch
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites, and weigh the white sugar, cake flour, and starch cocoa.

2. 2 Add salt and 10 grams of sugar to the egg yolks and mix well, then add oil and mix well, then add milk and mix well (make a Z-shape and mix).

3. 3 Sift in the powder and mix evenly.

4. 4 Add lemon juice to the egg whites and beat into a rough foam, then add the sugar (add in batches) and beat until the egg whites become dry and shiny and the whisk pulls out small peaks.

5. 5 Add one-third of the egg whites to the egg yolk batter and mix evenly.

6. 6 Pour the mixed egg yolk paste into the egg whites and mix evenly.

7. 7 Pour the evenly mixed cake batter into the mold and knock out any air bubbles.

8. 8 Preheat the oven to 180 degrees and bake for 10 minutes, then turn to 100 degrees and bake for 50-60 minutes.

9. 9 What it looks like when baked at 100 degrees for 20 minutes.

10. 10 Finished product.

11. 11 Finished product.

12. 12 Finished product.