Cocoa Chiffon Cake

Cocoa Chiffon Cake

1. Three egg whites.

2. Three egg yolks.

3. Low-gluten flour.

4. Sift 10 grams of cocoa powder into the low-gluten flour and mix well.

5. 30 grams of caster sugar.

6. Add pure milk and 15 grams of caster sugar to the egg yolk bowl.

7. Add 30 grams of corn oil.

8. Add the sifted low flour and cocoa powder.

9. Use a manual whisk to mix the egg yolk paste evenly.

10. When the egg whites are beaten, the caster sugar is added in two portions.

11. Whipped egg whites.

12. Add the egg whites to the egg yolk batter, and mix the cake batter with up and down stirring to avoid defoaming.

13. Pour the cake batter into a six-inch mold, shake the mold a few times, put it in the preheated oven, and bake at 150 degrees for 40 minutes. The process diagram is not taken.

14. Finished product.

15. Finished product.

16. Finished product.

Tips:

The prescription is six inches in size, and there should be no water in the egg white bowl, lest the egg white can not be dispensed, and the whole process should not be exposed to water.