Chocolate chiffon--bringing a touch of tenderness to late autumn

Overview

Chiffon can actually have many evolutions. Her gentle temperament can be used as we wish. No matter what it is paired with, she can integrate it well. Therefore, such as pumpkin chiffon, banana chiffon, matcha chiffon, marble chiffon and so on. Today's chocolate chiffon is relatively simple and tastes very good.

Tags

• baking
• chiffon cake
• cocoa powder
• egg
• low gluten flour
• salad oil
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites and put them into completely clean and dry containers for later use. Add fine sugar (for egg yolks) to the egg yolks

   

2. 2 Beat the egg yolks with granulated sugar and egg yolks with a manual egg beater (just beat them well, don’t over beat them and don’t beat them)

   

3. 3 Add the salad oil in three batches, beating evenly as you add.

   

4. 4 Continue to add the milk in three additions, beating well as you go.

   

5. 5 Sift together the flour and cocoa powder

   

6. 6 Sift into the egg mixture completed in step 3.

   

7. 7 Sift in the flour and mix evenly with a spatula.

   

8. 8 Take out the separated egg whites (the container containing the egg whites must be completely dry without a drop of water).

   

9. 9 Use a whisk to beat into rough foam the size of fish eyes, then add egg whites and fine sugar in three batches. (a. Add 1/3 of the fine sugar when whipping into fish-eye-sized thick foam, b. Continue beating until the foam is thicker, then add 1/3 of the fine sugar, c. Continue beating until the foam is fine, then add the last 1/3 of the fine sugar).

   

10. 10 Whip until you can clearly feel the resistance during whipping of the egg whites and the egg whites can be pulled up at right angles (until the egg whites become dry and foamy).

    

11. 11 Take 1/3 of the egg whites and put it into the prepared chocolate batter, and mix evenly (note that it must be mixed, definitely not mixed with the meat filling in circles.)

    

12. 12 Add another 1/3 of the egg whites into the batter, stir evenly, then add the remaining egg whites into the batter, and stir gently until completely combined.

    

13. 13 Pour the prepared batter into the 8-inch cake mold, lift it up and shake it slightly hard 2 times (just use a little force, don't drop the mold too hard).

    

14. 14 Preheat the oven to 160 degrees and bake for 1 hour. Before taking it out of the oven, insert a toothpick into the middle of the cake. If there is no sticking batter, it is ready. Once the cake is baked, turn it upside down on the grill and remove from the mold after cooling.

    

15. 15 If you want to add some color to the chiffon, decorate it with cream or make the cake richer in taste, you can add 5-10g of fine sugar (or no sugar at all) to 200ml of whipped cream, whip the whipped cream completely (9 points), and pour it on the cake. The taste will be more beautiful.

    

16. 16 Mix with whipped cream and various fruits and eat with a spoon.