4 Inch Cocoa Chiffon Cake

4 Inch Cocoa Chiffon Cake

1. Beat the egg whites and egg yolks in two water-free and oil-free basins. Pour sunflower oil into a small milk pot and heat it over a low fire. Different pots or stoves have different heating times. I use an electric ceramic stove. , I chose the vegetable stall, and it took 3-4 minutes from turning on the power to heating. If it is a gas stove or induction cooker, it does not take that long (the oil does not need to be heated too hot), pour it into the cocoa powder while it is hot, and stir until the cocoa powder is completely dissolved.

2. Pour the milk and mix evenly. At this time, the temperature of the oil is not so hot. You can touch the container and proceed to the next step after a while.

3. Pour in the flour that has been sifted in advance, mark Z and mix until no dry powder is visible.

4. Pour in egg yolks and mix well.

5. The mixed egg yolk paste is shown in the picture.

6. Add sugar to the egg white three times, and use an electric whisk to beat the meringue until it is dry and foamy.

7. Use a spatula to take 1/3 of the beaten meringue into the egg yolk paste, stir up from the bottom and cut and mix evenly.

8. Pour the mixed cake batter into the remaining meringue and mix evenly with the same mixing method.

9. The mixed cake batter is very delicate.

10. Pour into two 4-inch anode live bottom cake molds respectively, and shake out bubbles on the tabletop.

11. Put it in the bottom layer of the Dongling K40C oven that has been preheated to 145 degrees and bake for about 35 minutes. You can see that the cake drops a little from the highest point, and the cake is almost cooked (the actual baking temperature depends on the temperament of the oven. set).