Cocoa cake

Overview

This is a half chiffon and half sponge cake with a full cocoa flavor. It is not as moist as chiffon but more delicious. It is like a neutral version of chiffon and sponge cake.

Tags

• baking
• children
• afternoon tea
• halloween
• cocoa powder
• corn oil
• egg
• low gluten flour
• purified water
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separate the eggs and prepare two clean containers to separate the egg yolks and egg whites. Be sure not to mix the egg yolks with the egg whites, which will affect the beating

   

3. 3 Add 30g of fine sugar to the egg yolks

   

4. 4 Add 60g water

   

5. 5 Add 30g cocoa powder (the cocoa powder must be sieved in advance)

   

6. 6 Use a spatula to stir until smooth and grain-free. This step is more laborious, but be sure to stir thoroughly.

   

7. 7 Sift in 70g of low-gluten flour and stir until there are no lumps. Don’t worry if the cake batter is thicker than usual.

   

8. 8 While beating the egg whites, add 70g of sugar in three batches. Whisk until it reaches the state shown in the picture and add one-third of the sugar

   

9. 9 Beat until the state shown in the picture and add sugar for the second time

   

10. 10 Beat until the state shown in the picture, add sugar for the third time

    

11. 11 Add one-third of the egg whites to the cake batter

    

12. 12 Stir quickly and evenly, do not stir in circles

    

13. 13 Add the remaining egg whites and mix well

    

14. 14 Pour into the mold and shake out any larger bubbles

    

15. 15 Preheat the oven for ten minutes in advance. My oven is 15L, which is relatively small. Place it in the middle and lower racks of the oven. (Bake in a small oven at 120℃ for 45 minutes, then bake at 145℃ for 25 minutes) In a larger oven, bake the middle and lower layers at 150℃ for 55 minutes. You can cover it with tin foil after coloring

    

16. 16 Remove and let cool and unmold. I can't help myself with this step, so the model doesn't look good