Cocoa Chiffon Cake

Cocoa Chiffon Cake

by Saket-chu

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

delicious"

Ingredients

Cocoa Chiffon Cake

1. Prepare materials

Cocoa Chiffon Cake recipe

2. Separate egg whites and egg yolks

Cocoa Chiffon Cake recipe

3. Add 30G sugar to egg yolk and stir well

Cocoa Chiffon Cake recipe

4. Then add 40ML milk and mix well

Cocoa Chiffon Cake recipe

5. Add 40ML corn oil and stir well

Cocoa Chiffon Cake recipe

6. Mix cocoa powder and low-gluten flour evenly, sieve twice and sieve into the egg yolk paste

Cocoa Chiffon Cake recipe

7. Stir evenly until there are no powder particles, set aside and set aside

Cocoa Chiffon Cake recipe

8. Add a few drops of lemon juice to the egg whites (no or not)

Cocoa Chiffon Cake recipe

9. Add 60g granulated sugar to the egg whites in 3 times and beat

Cocoa Chiffon Cake recipe

10. Take 1/3 of the egg white and stir evenly in the egg yolk paste

Cocoa Chiffon Cake recipe

11. Pour all the egg yolk batter into the meringue and mix evenly to form a cake batter

Cocoa Chiffon Cake recipe

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

Cocoa Chiffon Cake recipe

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.

Cocoa Chiffon Cake recipe

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