Cocoa Chiffon Cake

Cocoa Chiffon Cake

1. Separate the egg whites and egg yolks in a clean, water- and oil-free basin for later use.

2. Pump the egg yolk by hand and stir well, then add the oil and milk and stir well.

3. Sift in a mixture of low-gluten flour and cocoa powder.

4. Stir it with a spatula until there are no particles. Avoid excessive stirring.

5. The egg whites are beaten with an electric whisk at low speed until thick.

6. Add a few drops of lemon juice, continue to beat, and add the caster sugar in three portions.

7. Whip the egg whites at a high speed for hard foaming, change to a low speed and continue to whip.

8. It can be sent at low speed to dry foaming.

9. Take an appropriate amount of egg whites into the batter and stir evenly.

10. Pour the mixed batter into the egg white bowl

11. With a brisk rhythm, stir up and down along the pot from the inside to the outside until there is no obvious protein.

12. Prepare the mold and put a few chocolate beans in the bottom.

13. Raise the egg batter bowl, carefully pour the egg batter into the mold, about 8 minutes full.

14. Gently break the large bubbles inside, put it in the middle and lower part of the preheated oven, and heat up and down at 140 degrees for about 40 minutes. The temperature is for reference only.

15. The state of the cake in the oven when it is about to be baked.

16. After the baked cake is taken out, it is buckled upside down on the baking net, and then demoulded after cooling.

Tips:

I chose the Lekui 4-inch Savarin mold. Two are just right. This mold can be gently demolded without sticking when the cake cools slightly for a while.