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1. Add cocoa powder to boiling water and stir evenly, set aside
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2. Separate egg yolk and egg white, add salt, vegetable oil, and water to the egg yolk and mix well
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3. Sift in low powder
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4. Stir evenly
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5. Add cocoa paste
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6. Stir evenly
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7. I started to beat the egg whites, this time I was lazy and added the sugar all at once
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8. The same is sent to the delicate, short hook, I generally do not entangle whether to send it very hard, because some protein in the tenth will be excessive
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9. Add 1/3 meringue to the cocoa cake batter and mix evenly
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10. Pour all the cake batter into the meringue
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11. Stir into a fluffy, delicate cake batter
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12. Put the cake batter into the hollow mold and shake lightly for 3-5 times to create bubbles
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13. Put it into the oven and preheat at 180 degrees. After the cake enters the oven, adjust it to 160 degrees and bake it, about 45 minutes.
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14. The cake swells to the highest point and then falls back, bake for a few minutes and it will be out of the oven
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15. After the oven is out, you need to shake it a few times, and then pour it until it is cold and then take off the film. I forgot to take the picture of the inversion here. You can use a vinegar or beer glass bottle to invert it.
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Tips:Chiffon must pay attention to the egg white container and egg beater must be oil-free and water-free, and must be cooled thoroughly before removing the film, otherwise it will easily collapse.
