1. Put 60 grams of milk, 10 grams of caster sugar, and 35 grams of salad oil into a bowl and mix well.
2. Stir until fully incorporated and the sugar is melted.
3. Mix low powder, cocoa powder, and baking powder into a milk bowl.
4. Stir it straight and do not over-stir it in circles, as this will make the flour vigorous and affect the texture of the cake.
5. Separate the egg white and the yolk, add the egg yolk to the batter, and mix well.
6. Put the egg whites into a bowl, beat them into a large bubble state, add 10 grams of sugar and continue to beat them.
7. Dispense until small bubbles, add 10 grams of sugar, and continue to beat.
8. Beat the lines and then add 10 grams of sugar to beat.
9. Dispense until a small sharp corner is slightly bent when the whisk is lifted.
10. Add the beaten egg whites to the egg yolk roux three times, and mix well each time.
11. Brush a layer of salad oil around the cake mold, pour the mixed batter into the mold, shake, and prepare to put in the oven.
12. Preheat the oven at 160 degrees and bake for about 40 minutes in the penultimate layer of the oven. The temperature of each oven is not the same, adjust appropriately according to your own oven.
13. The baked chiffon cake can be eaten directly, if you like, you can continue to decorate the buttercream.
