10 Inch Chocolate Chiffon Cake

10 Inch Chocolate Chiffon Cake

1. Prepare the materials

2. Beat egg yolks, add milk and mix well

3. Pour in low-gluten flour and mix well

4. Add in caster sugar and mix well

5. Pour in vegetable oil and mix well

6. Add 15 grams of chocolate powder and mix well

7. The egg whites are separated into a water-free and oil-free egg beater. When the beater is in a fish-eye bubble shape, add 1/3 of the 80 grams of fine sugar, and add a few drops of white vinegar.

8. Whisk again, add the remaining 1/3 fine sugar when the lines appear

9. To hit dry foaming, just lift up the whisk, there will be upright sharp corners

10. Take about 1/3 of the whipped egg whites, add to the chocolate batter and mix gently

11. Pour in the remaining eggs, gently scrape from the bottom of the container and mix well. , Don't circle

12. Pour the batter into the mold and shake to remove large bubbles

13. Preheat the oven in advance, the upper and lower fire is 150 degrees, low temperature and slow baking for 90 minutes

14. After 90 minutes have passed, take out the cake, shake it twice, and let it cool.

15. After 90 minutes have passed, take out the cake, shake it twice, and let it cool.

16. Demold

17. Finished product.