Cocoa Chiffon Cake

Cocoa Chiffon Cake

1. Prepare the ingredients, divide 5 medium eggs into yolk and egg white

2. Let’s make the egg yolk paste first. Add 60g of warm water and 20g of caster sugar in a clean basin. After the sugar is melted, add the cocoa powder and continue to mix.

3. Mix until there are no cocoa powder particles, then add corn oil and stir until the oil and water are completely mixed

4. Then sift in the low-gluten flour and mix it evenly with a manual whisk. Be careful not to over-mix to avoid the flour becoming gluten!

5. Then add the egg yolk.

6. Stir it well, and the egg yolk paste part is ready.

7. Let’s make the egg white part, add 1/4 teaspoon white vinegar to the egg white

8. Pour 3 more times into the fine sugar, beat with an electric whisk until it is dry and foamy

9. Take 1/3 of the beaten egg whites into the previous egg yolk paste and mix evenly

10. Then pour it all back into the remaining 1/2 of the egg white

11. Stir again evenly

12. Then pour all into an 8-inch mold, put it in a preheated oven, bake the middle and lower layer at 145 degrees for 20 minutes, and then turn to the lower layer at 175 degrees for 30 minutes.

Tips:

1. After sifting low-gluten flour into the egg yolk paste, do not over-stir it to prevent the flour from becoming gluten and affecting the taste!

2. When mixing the egg white paste and egg yolk paste, use the method of turning the basin in the mixer, do not stir in circles!