1. Prepare materials
2. Separate egg whites and egg yolks
3. Add 30G sugar to egg yolk and stir well
4. Then add 40ML milk and mix well
5. Add 40ML corn oil and stir well
6. Mix cocoa powder and low-gluten flour evenly, sieve twice and sieve into the egg yolk paste
7. Stir evenly until there are no powder particles, set aside and set aside
8. Add a few drops of lemon juice to the egg whites (no or not)
9. Add 60g granulated sugar to the egg whites in 3 times and beat
10. Take 1/3 of the egg white and stir evenly in the egg yolk paste
11. Pour all the egg yolk batter into the meringue and mix evenly to form a cake batter
12. Pour the cake batter into the mold, (here I used an 8-inch mold), shake it flat, shake out the bubbles, and preheat the oven 150° in advance. Pipe up and down for 1 hour, depending on personal oven temperature
13. The big announcement is that the fragrant cocoa chiffon is fresh out of the oven, whether it is eaten directly or decorated with flowers.
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