Cocoa Chiffon Cake—Eight-Inch Heart Shape

Overview

How to cook Cocoa Chiffon Cake—Eight-Inch Heart Shape at home

Weigh the materials.
Mix milk and corn oil with a hand mixer until emulsified.
Separate the egg yolk and protein (the egg white should be placed in a clean, oil-free and water-free basin.) Put the egg yolk into the evenly beaten milk and beat thoroughly again.
Sift the low-gluten flour and cocoa powder together twice and put them into the egg yolk. Use a spatula to cut into the egg yolk paste and mix it evenly without any particles. Set aside. Add a few drops of lemon juice to the egg whites.
Use an electric mixer to beat the fish until it becomes thick and foamy, then add the first 1/3 of the sugar.
Beat the egg whites until they are thick and add the second 1/3 of the sugar.
Continue to beat the egg whites until they become wet peaks (the egg whites will look like hooks when you lift the whisk), and add the remaining sugar.
Then beat the meringue until it forms dry peaks. (That is, lift the egg beater and the egg whites will become sharp corners)
Add one-third of the meringue to the egg yolk batter, and mix evenly with a spatula.
Pour the mixed egg yolk batter into the remaining meringue.
Cut and mix into a uniform egg yolk paste without any particles.
Then pour it into the mold and shake it gently a few times to remove excess foam.
Preheat the oven in advance to 170° and 140°, on the lowest shelf, for 40 minutes. Remove from the oven and invert onto a cooling rack to cool and unmold.