1. Prepare the required ingredients
2. The yolk protein is separated and placed in oil-free and water-free containers.
3. Add 30g sugar to the egg yolk and stir to form a smooth, particle-free egg yolk paste
4. Stirred egg yolk paste
5. Pour corn oil into the egg yolk paste and stir evenly
6. Pour the milk into the egg yolk paste and stir evenly
7. Sift the egg yolk paste into low powder and stir until no particles
8. Add a few drops of lemon juice to the egg whites and beat them until large and thick, add 20g of sugar
9. Add 20g of sugar for the second time when you continue to beat until the protein bubble is delicate and smooth
10. Whisk the whisk at high speed until the egg-beater has a curved sharp corner, which is wet foaming. Add 20g of sugar for the third time
11. Continue to beat at high speed until the egg whites are short and upright, and the egg white container does not fall off. Turn off the egg beater
12. Take 1/3 of the egg white and pour into the egg yolk paste and stir even
13. Pour the mixed cake batter back into the remaining 2/3 egg whites
14. Stir into a delicate cake batter
15. Take half of the chiffon cake batter and add cocoa powder
16. Stir into cocoa cake batter
17. Take the mold, pour a spoonful of original cake batter and a spoonful of cocoa cake batter into stacking
18. The mixed cake batter, knock the mold a few times to remove large bubbles, put it into the preheated oven ten minutes in advance, and set the middle and lower layer, 140 degrees, up and down for 50 minutes, bake it, take out a few times and let cool the slices.
19. Finished picture
Tips:1. Chiffon cakes are suitable for low-temperature baking, and the taste is softer, and the taste is relatively dry at high temperature and the surface is more prone to cracking
2. When superimposing the batter, pour the batter evenly according to the center point, and the effect is better, and the picture is not even enough.
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