Six Inch Cocoa Chiffon Cake

Six Inch Cocoa Chiffon Cake

1. Separate the egg white and the yolk.

2. Add sugar, milk, corn oil, low-gluten flour, and cocoa powder to the egg yolk.

3. Mix into a paste without particles and set aside.

4. The egg whites are beaten with an electric whisk to make fish-eye bubbles and add 10 grams of sugar.

5. Beat the egg whites with small bubbles and add 10 grams of sugar for the second time.

6. Make the shape as shown and add 10 grams of sugar and starch for the third time.

7. The beaten egg whites can be lifted with small sharp corners on the whisk.

8. Take half of the egg white and put it in the egg yolk paste.

9. Stir evenly.

10. Pour the egg yolk into the egg white and stir evenly.

11. Pour into a 6-inch mold and shake twice to produce bubbles.

12. Preheat the oven for five minutes in advance and bake at 145° for 35 minutes.

13. After out of the oven, let it cool down and release the mold.