Cocoa Chiffon Cake

Cocoa Chiffon Cake

1. Separation of white and egg yolk (the container must be clean without water and oil)

2. Teach you how to separate the egg whites and yolks more conveniently and easily. Gently beat the eggs into a small bowl and scoop out the egg yolks with a spoon. Shake the spoon gently and the egg whites will drip down cleanly.

3. Put the egg whites in the refrigerator first, add 20 grams of fine sugar to the egg yolk and stir well, and the sugar and egg yolk are completely fused

4. Add 30 grams of water and 30 grams of oil and stir at a slow speed. Stir left and right in cross direction.

5. Sift in 10 grams of cocoa powder and 40 grams of low powder

6. Stir evenly into a cocoa yolk paste without powder particles

7. Take out the egg whites from the refrigerator and add a few drops of white vinegar to make a thick bubble. Add 50 grams of fine sugar in three times to beat. Lift the whisk with a small short tip.

8. Take one third of the whipped egg white and mix with the cocoa egg yolk paste, (do not stir in a circular motion)

9. Mix well and then pour it back into the egg white container, cut and mix evenly

10. Pour into a clean mold to shake out bubbles, preheat the oven at 180 degrees and bake at 150 degrees for 40 minutes

11. Afro in the oven

12. Baking is basically the same as the mold

13. Invert until the cake is completely cooled

14. Outer ring demoulding

15. Demoulding at the bottom of the chimney

16. Perfect demoulding product picture