Cocoa Chiffon Cake
1.
Prepare 3 eggs at room temperature, and remember to take them out in advance to warm them up in the refrigerator. This will help to beat the egg whites. Two egg-beating bowls without oil and water
2.
Separate the egg white and the yolk, don’t mix the egg yolk in the egg white, it’s okay if there is a little egg white in the yolk
3.
Weigh 45g white granulated sugar
4.
Add 1/3 of the white sugar to the egg white
5.
Use an electric whisk to beat the egg whites until thick (as shown in the picture), then add 1/3 of the white sugar, and continue to beat
6.
Continue to beat until the finer bubbles (as shown in the picture), then add the last 1/3 of the white sugar, and continue to beat
7.
Whip until there are obvious lines, the foam is fine, white and shiny, slowly lift the whisk to show short and strong peaks (pictured). This degree is the so-called dry foaming. Store the meringue in the refrigerator to avoid defoaming
8.
Add brandy to the egg yolk, the brandy can inspire the aroma of cocoa, and also remove the fishy smell of the egg, I am used to adding a little
9.
Add corn oil, you can use any fat without taste, corn oil and salad oil are recommended, cheap and easy to get
10.
Add water
11.
Beat with a whisk until even
12.
Sift in low-gluten flour and cocoa powder
13.
Stir it with a spatula until it is fine and even without particles. Don't make a circle. The batter is not good if it has tendons. At this time, you can smell the cocoa scent brought out by the volatilization of brandy.
14.
At this time, preheat the oven for 10 minutes, set to 150 degrees, and fire up and down
15.
Take 1/3 of the meringue and add it to the cocoa batter
16.
Stir evenly with a spatula. This step is to dilute the batter and make it easier to mix with the rest of the meringue.
17.
Pour the mixture from step 16 into the remaining meringue
18.
Mix gently and quickly, don’t make circles, it will defoam easily. The mixed cake batter should be even, fine and shiny, with good fluidity (pictured)
19.
Pour the cake batter into a 6-inch round movable bottom mold. In an ideal state, the cake batter should naturally become flat (as shown in the picture). Pick up the mold and shake it on the case a few times to produce large bubbles. Please pay attention. Make sure to use aluminum molds, and don’t use oil, otherwise the cake will never swell
20.
Into the lower middle of the oven
21.
The time is set to 50 minutes. During this time, you can wash your tools, make a cup of tea, watch TV, and don’t have to stay in the oven all the time. I remember when I made a chiffon for the first time, I just stared at the side of the oven for an hour. I was afraid that it would collapse when I bake it, but I smelled the scent of the cake for more than half an hour. Now that I think about it, it’s really funny. , Haha
22.
The time is up, out of the oven, sad, so-called people have missed their hands, horses have stumbled, and they have cracked. It may be that the heating temperature is slightly higher. The temperature of the household oven will always be a little bit different, but it’s okay. It has no effect on the taste.
23.
The old rules, inverted button cooling, I use two cans of beer against the mold, so that the space underneath is large, and the cooling is faster
24.
There is another very important reason. Please look at the picture. The cake has swelled to a prominent mold. If it is buckled on the baking net, it will definitely leave an unsightly mark, and it will even stick to the skin, which is unbearable.
25.
It's cool and the cracks are much smaller. Use a knife to make a circle along the edge of the cake
26.
Gently tap from the bottom, and the cake will be easily demoulded
27.
As shown in the picture, use a long knife to remove the cake from the bottom of the mold
28.
Verify the texture of the cake and compress it to 1/3 of the height
29.
Let go, do you see it? It's restored, this elasticity, think about it, the taste is so delicious that you want to cry
30.
Put on the slicing artifact and cut it open to see that the inside of the cake is delicate and moist, with a strong cocoa aroma accompanied by a hint of wine, which is so attractive!
Tips:
The cocoa chiffon cake has a strong fragrance, melts in the mouth, full of flexibility, delicious, and versatile. It can be sliced and creamed to make a birthday cake decorated with flowers, or it can be used to make mousse cakes, tiramisu cakes, etc. The precautions are in the steps, please read carefully, and finally emphasize one point-use aluminum molds, don't apply oil!
