#the 4th Baking Contest and is Love to Eat Festival #8-inch Square Cocoa Chiffon Cake

#the 4th Baking Contest and is Love to Eat Festival #8-inch Square Cocoa Chiffon Cake

1. Prepare the required materials.

2. The white and egg yolk are separated and put into oil-free and water-free containers.

3. Mix corn oil and pure milk, add egg yolk, and beat with egg.

4. Sift in low powder and cocoa powder, and beat with egg until there is no dry powder.

5. Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and beat with an electric whisk at low speed until moist foaming (that is, lift the whisk with a small vertical hook).

6. Take one-third of the meringue into the egg yolk paste and stir evenly.

7. Pour the mixed cake batter into the remaining meringue and stir evenly with a spatula.

8. Pour the mixed cake batter into a square mold, shake it lightly a few times, and then shake it hard to produce large bubbles.

9. Put it into the lower layer of the preheated oven, and heat up and down at 140 degrees for 40 minutes.

10. After baking, put on heat-insulating gloves to take out the cake, vigorously shake the mold on the table, and then buckle upside down to let cool.

11. Demould after cooling completely.

12. Finished picture.

13. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; the mold used is the 15CM square anode cake mold with live bottom; each egg with shell is about 65 grams.