Oil-free Cocoa Chiffon Cake

Oil-free Cocoa Chiffon Cake

1. Prepare 2 small bowls, 1 egg beater, flour sieve, mesh sieve, whisk, weighing tool, cake mold, and oven. Separate the yolk protein. Put the egg whites in a water-free and oil-free egg beater!

2. Put 5ml of cocoa powder and 5ml of white sugar in a small bowl, mix with 25ml of warm milk in the recipe, and stir until melted. After cooling, add 1 egg yolk, sift into 25ml low powder, stir evenly and sieve again, set aside.

3. Add a few drops of lemon juice to the egg whites. Use a whisk to make fine bubbles (about 30 seconds). Add 5ml of white sugar in 3 times, each time, until the whisk has a small upright corner. Preheat the oven at 180°C for 5-7 minutes.

4. As shown in the figure, at this time, there is still a little beaten egg white on the egg beater, which can be directly inserted into the egg yolk paste (in order not to waste), and start a gear to quickly beat it evenly.

5. Then use a spatula to beat the egg whites into one third of the egg yolk paste, cut and mix evenly, then pour back into the remaining beaten egg whites, cut and mix evenly. Pour it into a 5-inch cake mold with no water and oil, and use a spatula to finish the surface.

6. Grasp the edge of the mold and vigorously shake it three times on the table to remove large bubbles. Bake at 150°C in the middle and lower oven for 30 minutes (adjust according to the temperature of your own oven). Baked out immediately after the end of the baking. Lift the mold and drop it twice, and immediately buckle it upside down on the grilling net. After it is completely cooled, it will peel off and it is ready to eat

7. Picture of finished product of oil-free cocoa chiffon~

8. I also made an original chiffon~ (make the original flavor-replace the 5ml cocoa powder in the recipe with 5ml low powder)

Tips:

1. The recipe is already less sugar, and further reduction may affect the finished product organization.
2. The low-gluten flour of various brands still has some gaps, I use the Meimei brand.
3. Do not open the oven door during the baking process! ! If you have to open the lidded tin foil for excessive coloring, it is best to turn the oven up to 20°C two minutes before the end of the baking time, and quickly turn the oven back to the original temperature after the tin foil is covered ( Because of the uneven temperature of my oven, the color on the surface is uneven, so I came up with a small method~)
The texture of the cake is fine and fluffy, and the oil-free taste is dry, but it is healthier and delicious.