1. Take 5 eggs and warm them up at room temperature
2. Separate the egg white from the egg yolk with an egg separator (note that the egg beater containing the egg white should be free of oil, water, and egg yolk)
3. Add 30 grams of caster sugar to 5 egg yolks
4. Beat the egg yolk until the color turns white and the volume is enlarged
5. Put a few drops of vanilla extract into the egg yolk paste (note that vanilla extract is not too much, otherwise the cake will be bitter. Vanilla pods will not have this problem)
6. Add 50 grams of water and 50 grams of corn oil to the egg yolk paste, and beat until the oil and water merge (emulsified state)
7. Mix 81 grams of low-gluten flour with 9 grams of cocoa powder and sift into a bowl
8. Sieve the sifted low-gluten flour again, sift into the egg yolk paste, and stir evenly with a spatula (be careful not to stir too hard to avoid the batter from becoming gluten)
9. Add a few drops of lemon juice into the egg white (to make the egg whites more stable), add 50 grams of fine sugar in three times and beat to a hard foaming state (the protein is in the state of fish eyes when the sugar is added for the first time, and the sugar is added to the meringue for the second time. Delicate and white, add sugar for the third time in the protein wet foaming state)
10. The picture shows the hard foaming state of the protein
11. Add the meringue to the egg yolk paste, and stir evenly by cutting and mixing
12. Pour the mixed chiffon batter into the mold, raise it to a certain height on the operating table and put it down to shake out the big bubbles in the chiffon batter
13. Preheat the oven to 160 degrees and bake for 40 minutes. Shake a few times after coming out of the oven, and let it cool down.
14. Put the chilled cocoa chiffon slices into three slices
15. Prepare 400 grams of whipped cream, add 40 grams of caster sugar and beat
16. Spread 400 grams of whipped cream on the cake and sprinkle with fruits (yellow peach, blueberry, mango)
17. Chop 43 grams of dark chocolate and 43 grams of milk chocolate
18. Heat 88 grams of whipped cream and 18 grams of butter, add the chocolate chips, wait until the chocolate chips are completely melted away from the heat
19. Gently stir the chocolate liquid and let it cool (do not stir quickly, it will mix in air and affect the appearance of the glaze). When you lift the whisk, you can draw a figure of 8 on the chocolate liquid and pour it on the cake
20. Glaze
21. Decorate the cake with fruits and decorative flowers, and sift moisture-proof powdered sugar.
Tips:The oven temperature of each brand is different, and the baking temperature is based on our own oven. I used Vantage’s JKD611-03, and I feel that the temperature control is very good.
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