Low-calorie Cocoa Chiffon Cake
1.
Prepare according to the type and quantity of ingredients
2.
Prepare 50ml of boiling water, add cocoa powder, let cool after melting! Then add corn oil and mix well
3.
Sift the flour
4.
Mix well with a household mixer at a slow speed until no flour is visible
5.
After adding four egg yolks, continue to stir evenly
6.
Wash the mixer, dry it (you can change to another mixer), beat the egg whites, and add sugar substitutes in 3 times while the bubbles are slowly getting thinner
7.
Until it is sent to the pull up, the bubbles appear inverted triangles
8.
Pour the cocoa paste into the beaten egg whites
9.
Z-shape and mix well (avoid defoaming)
10.
Pour into the mold and shake it several times to eliminate air bubbles
11.
Put it in the oven at 140 degrees and bake for 50 minutes.
Tips:
1. This is a relatively light cocoa chiffon cake. The amount of cocoa powder is not too much, and there is no special rich taste close to bitterness. The whole cake is very soft, moist and delicate, and the looming cocoa aroma makes chiffon unique The light and dense taste is pushed to the extreme.
2. In order to reduce calories, choose sugar substitutes, and people who are recommended to lose weight, 100g (a small piece) a day, with a bottle of milk, as breakfast.
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