Chocolate Chiffon Cake

Name: Chocolate Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 40g Sugar; 24ML Corn oil; 3 pcs egg; 24ML milk; 5g chocolate powder; Some White vinegar

by Cantonese food is more flavorful

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The first time I made chiffon cakes, it was mainly for making butter cakes to practice hands, ha ha. Except that the surface is a bit cracked, other things are fine. "

Ingredients

Chocolate Chiffon Cake

1. Separate egg yolk and egg whites.

2. Add egg yolk to milk and corn oil and stir well.

3. Add the chocolate powder and stir to form a chocolate egg yolk paste.

4. Add white vinegar to the egg whites and add sugar in 3 times to beat.

5. The whipped egg white paste does not fall out of the bowl.

6. Take 1/3 of the egg white paste and add it to the chocolate egg yolk paste and cut and mix evenly. Be careful not to make a circle to avoid defoaming.

7. Pour all the chocolate egg yolk batter into the remaining egg white batter.

8. Cut and mix evenly.

9. Brush the mold with oil.

10. Pour the cake batter into the mold and shake it vigorously. Preheat the oven at 150 degrees, and wait for 50 minutes on the middle level. I was not sure about the temperature and time of the first cooking, and it was a bit cracked.