Chocolate chiffon cake

Overview

Less oil, simple and easy to make cocoa chiffon!

Tags

• baking
• children
• afternoon tea
• cake flour
• cocoa powder
• corn starch
• egg
• oil
• vanilla extract
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and place them in water-free and oil-free containers. Add 5 grams of sugar, a few drops of vanilla extract, 25 grams of milk, and 15 grams of oil to the egg yolk basin and mix well

   

2. 2 Sift in 30 grams of cake flour, 6 grams of cornstarch, and 10 grams of cocoa powder

   

3. 3 Mix well

   

4. 4 Add a few drops of lemon juice to the egg whites

   

5. 5 Beat the egg whites until they form dry foam (when the egg whites are lifted up and a small upright corner appears, they form dry foam)

   

6. 6 Take 1/3 of the meringue and mix it up and down into the cocoa paste. Do not stir in circles to prevent the protein from defoaming

   

7. 7 Add all the remaining meringue to the cocoa paste and stir evenly, do not stir in circles to avoid defoaming of the egg whites

   

8. 8 Pour into the mold and shake out the air bubbles

   

9. 9 Place in the lower shelf of the preheated oven and bake at 130 degrees for 35 minutes. Turn the heat to 140 degrees and bake at 135 degrees for 15 minutes

   

10. 10 Remove from the oven and remove from the mold after cooling