Cocoa Chiffon Cake

Overview

Chiffon cake is my favorite type of cake. It is not only about the taste and texture, but also it has relatively low fat and sugar content and is healthier. I have always wanted to make a cocoa-flavored cake, and today I made an 8-inch one. I didn’t expect that it would taste so good with cocoa powder!

Tags

• baking
• cake
• corn oil
• egg
• low gluten flour
• pure cocoa powder
• warm water
• white vinegar
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients and separate the yolks and whites from 5 medium eggs

   

2. 2 Let’s make the egg yolk paste first. Add 60g of warm water and 20g of fine sugar into a clean basin. After the sugar has dissolved with a stirrer, add the cocoa powder and continue to mix

   

3. 3 Mix until there are no cocoa powder particles, then add corn oil and stir until the oil and water are completely mixed

   

4. 4 Then sift in the low-gluten flour and mix evenly with a manual egg beater. Be careful not to over-mix to avoid gluten in the flour!

   

5. 5 Then add in the egg yolk.

   

6. 6 Mix evenly and the egg yolk paste part is ready.

   

7. 7 Next, make the egg white part. Add 1/4 teaspoon of white vinegar to the egg white

   

8. 8 Add 3 more times to the caster sugar and beat with an electric whisk until dry peaks form

   

9. 9 Add 1/3 of the beaten egg whites into the previous egg yolk paste, and mix evenly

   

10. 10 Then pour it all back into the remaining 1/2 of the egg whites

    

11. 11 Mix again

    

12. 12 Then pour it all into an 8-inch mold, put it in the preheated oven, bake the middle and lower racks at 145 degrees for 20 minutes, then turn to the lower rack at 175 degrees for 30 minutes.