6-inch cocoa chiffon

Overview

Last weekend, the ACA oven I won in the lottery was delivered to my home. It was really fast! With a heart full of joy and gratitude, I couldn’t wait to bake this chiffon, and I’m very satisfied with the finished product~ I haven’t been in Meitian for a long time, and I’ve met many enthusiastic and lovely friends. This big family is really nice! Thank you Meitian! Thank you ACA!

Tags

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

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, put the egg whites into an oil-free and water-free basin, add a few drops of lemon juice, add sugar in two batches, beat until stiff meringue, lift the egg beater until it forms an upright triangle, and then put it in the refrigerator.

   

2. 2 Next come the egg yolks. Mix the ingredients for the egg yolk paste and beat it evenly with a whisk that has been used to beat the egg whites. Haha, you can avoid waste even if you are lazy.

   

3. 3 Melt the cocoa powder with a little warm milk and pour it into the egg yolk basin.

   

4. 4 Still use a whisk, beat a little to let them fully combine.

   

5. 5 Sift in the flour and now you can preheat the ACA oven, I set it to 125 degrees.

   

6. 6 Mix into a smooth cocoa paste without any lumps.

   

7. 7 Take the meringue out of the refrigerator, add half of the meringue to the cocoa batter and mix well.

   

8. 8 Add the remaining meringue and mix evenly.

   

9. 9 Pour into a 6-inch spring mold and gently tap out any air bubbles.

   

10. 10 Place in the middle and lower rack of the ACA oven.

    

11. 11 At 125 degrees and 18 minutes, it looks like it’s starting to grow taller.

    

12. 12 When it reaches its peak at 125 degrees for 35 minutes, continue baking for 10 minutes, paying attention to the color. Insert a toothpick into the cake and it should come out dry.

    

13. 13 After baking, turn it upside down and let it cool completely before removing it from the mold.