Three-egg six-inch cocoa chiffon

Overview

The six-inch chiffon with three eggs is suitable for novices learning to make cakes. I have used this recipe countless times. It is perfect, and the amount is small and easy to mix. The materials are common at home. After this cake is made, it can be made as a naked cake or as a black forest base. You will have an exquisite and beautiful exclusive private cake as a gift for your family or friend's birthday. Dear, do it!

Tags

• baking
• cake flour
• cocoa powder
• corn oil
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Mix 30g of corn oil, 40g of milk, and 20g of white sugar into a milky form. Start separating the eggs. (It is best to use a clean, water-free and oil-free small bowl to separate the eggs separately to prevent the egg yolk from breaking and contaminating the egg white. After dividing, pour it into the egg white basin, so that if the egg is broken, only one will be lost.) Put 3 egg yolks into the liquid and mix evenly.

   

2. 2 The basin in which the egg whites are placed must be clean, water-free and oil-free, otherwise it will affect the beating of the egg whites. Use eggs refrigerated in the refrigerator to make them easier to beat and less prone to defoaming. Add 3 drops of lemon juice (you can do this without white vinegar).

   

3. 3 Add 35 grams of sugar to the egg whites in three batches. When adding sugar for the first time, beat the egg whites until they form fish-eye bubbles, as shown in the picture.

   

4. 4 The second time you add sugar, the egg whites become as fine as cotton and slightly show lines.

   

5. 5 After adding sugar for the third time, the egg whites become obviously textured.

   

6. 6 Whip until the front end of the egg whites has small peaks, it is ready. You can put it in the refrigerator to prevent the egg whites from defoaming.

   

7. 7 Add 15g of cocoa powder to the low-gluten flour and mix evenly, sifting through a fine sieve at least twice.

   

8. 8 Sift the cocoa flour that has been sifted and mixed evenly, and sift it into the egg yolk liquid again. Use the egg beater to mix evenly in a "zig" pattern. Do not stir in circles or over-mix. Circular and over-stirring will make the flour gluten and affect the leavening and delicate taste of the finished product.

   

9. 9 The mixed batter is fine and smooth.

   

10. 10 Add the beaten egg whites in three batches, and stir in a diagonal ")" manner (that is, stir from 3 o'clock to 6 o'clock). Do not make circular motions, which will cause the egg whites to defoam. The movements should be light and fast, and the mixture must be mixed evenly each time.

    

11. 11 When you start to mix the batter for the second time, you can preheat the oven to 150 degrees for 60 minutes,

    

12. 12 Pour the mixed batter into the six-inch removable bottom cake mold about 15 cm high. Then shake the mold hard twice to knock out the bubbles.

    

13. 13 Place on the bottom shelf of the oven. Wait patiently for 60 minutes

    

14. 14 After taking it out of the oven, shake the mold, turn it upside down and let it cool.

    

15. 15 After cooling, remove from the mold. You can use a demoulding knife or bare hands. When demoulding with bare hands, gently press the edge of the cake body with the palm of your hand and press down at an angle, rotate the mold, when the entire cake body is separated from the frame, push out the bottom of the living mold with force, stand the demoulding bottom up, press the cake body gently, and slowly separate, do not break it hard.