10 Inch Cocoa Chiffon Cake

10 Inch Cocoa Chiffon Cake

1. The egg white and yolk are separated from the egg, and lemon juice is added to the egg white.

2. Use a whisk for 30 laps at high speed, and a lot of rough bubbles appear.

3. Add 30 grams of fine sugar, whip with a whisk 50 times at high speed, there will be sagging hooks, and the egg whites will turn white.

4. Add 30 grams of granulated sugar and continue to beat for 50 times. The egg whites appear fine and thick.

5. Add the last 30 grams of caster sugar and continue to beat for 50 laps until the egg whites appear upright and small spikes.

6. The egg beater does not need to be cleaned. Add corn oil and water to the egg beater, then add 30 grams of salt and fine sugar.

7. Whisk with a whisk for ten seconds, the oil and water are fused, the fine sugar is dissolved in the oil and water, and then the low-gluten flour and cocoa powder are sieved.

8. Whisk at low speed for more than ten seconds to mix the flour evenly.

9. Add egg yolk and vanilla extract.

10. First use a whisk to stir for ten seconds, then use a spatula to stir evenly.

11. Take one third of the egg whites into the egg yolk paste.

12. Stir until thick.

13. Pour the mixed cake batter back into the egg whites.

14. Continue to mix for about 50 times, and the batter is complete.

15. Pour the cake batter into the mold and shake it a few times to defoam.

16. Preheat the oven to 150 degrees and bake for 45 minutes.

17. Immediately after baking, invert it on the grid to cool, and then demould after three hours.

18. A delicious cocoa chiffon cake is complete.

19. The cut cake is also great, the cocoa smell is full.

Tips:

The cake is relatively large, and the baking time is well mastered.