6 Inch Cocoa Chiffon Cake
1.
Separate the egg yolk protein into two clean oil-free water basins. Beat the egg yolk with 15 grams of sugar until the color becomes lighter, add oil, water, and salt, and mix well.
2.
Sift in the mixture of low powder and cocoa powder.
3.
Stir the powder and egg yolk paste evenly and set aside for later use.
4.
Add two drops of white vinegar to the egg whites and beat for a while with a whisk. When the protein is fish-eye-like, add 1/3 sugar (20 grams of sugar); when the protein bubble is so delicate that it is not formed, add 1/3 sugar; when the protein has clear lines, if there is white sugar left. Whip the egg whites until dry foaming stops. That is, when you lift the whisk, you can see the short triangle without bending.
5.
Preheat the oven to 130 degrees first. Take 1/3 of the protein paste into the batter and stir quickly, then pour it back into the bowl of protein paste and stir quickly.
6.
Pour the mixed cake batter into a 6-inch cake tin, shake it vigorously a few times to create large bubbles. Put it in the preheated oven. 130 degrees for 40 minutes. If the cake cracks badly, it can be adjusted to 110 degrees.
7.
Immediately after baking, buckle upside down on the grill, cool for half an hour and demould. If it is not easy to demold, you can use a long spoon handle to make a circle along the edge of the mold.
Tips:
1. Be sure to preheat the oven before mixing. 2. When baking, the door of the box cannot be opened, otherwise the cake will collapse due to air pressure.
