6-inch cocoa chiffon cake
Overview
The fourth time I made the chiffon, except for some cracks on the surface, the cake did not shrink or collapse. It was a success. Fang Zi masters such a ratio, dry ingredients: wet ingredients = 5:8, one of the eggs is regarded as 10 grams of wet ingredients, and the sugar is optional. Once you know this ratio, you can make your own recipes in the future~
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Ingredients
Steps
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Separate the egg yolks and protein into two basins of clean, oil-free water. Beat the egg yolks with 15 grams of sugar until the color becomes lighter, then add oil, water, and salt and mix evenly.
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Sift in the flour and cocoa powder mixture.
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Mix the flour and egg yolk paste evenly and set aside.
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Add two drops of white vinegar to the egg whites and beat with a whisk for a while. When the egg whites are in the shape of fish eyes, add 1/3 of the white sugar (20 grams of white sugar); when the egg white bubbles are so fine that they are not shaped, add 1/3 of the white sugar; when the egg whites have clear lines, if there is any white sugar left. Beat the egg whites until they reach dry peaks. That is, when you lift the egg beater, you can see a short and unbent triangle.
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First preheat the oven to 130 degrees. Put 1/3 of the protein paste into the batter and stir quickly, then pour it back into the protein paste basin and stir quickly.
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Pour the mixed cake batter into a 6-inch cake mold and shake it vigorously a few times to release large air bubbles. Place in preheated oven. 130 degrees for 40 minutes. If the cake is very cracked, lower the temperature to 110 degrees.
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After baking, immediately turn it upside down on the grill and let it cool for half an hour before unmoulding. If it is difficult to remove from the mold, you can first use the handle of a long spoon to draw a circle along the edge of the mold.
