How to make eight-inch cocoa chiffon cake

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  1.The required materials are as shown in the picture.Separate the egg white and yolk into bowls.

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  2.Pour egg yolks, milk, oil, and 30g sugar into a bowl and stir thoroughly.Evenly.

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  3. Mix the cocoa powder and low powder and sift it into the egg yolk paste.Stir gently.

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  4. Preheat the oven.The temperature of my oven is high, the upper tube is 110 degrees, and the lower tube is 110 degrees.tube 90 degrees.Beat the egg whites at low speed until fish-eye bubbles appear, pour in one-third of the sugar and continue beating

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  5.Beat until the egg whites are fine and fine, pour in one-third of the sugar and continue beating at medium speed

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  6.Pour in the last sugar and continue beating when a few lines appear.

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  7. Beat until stiff peaks form, and there is obvious resistance when pressed with your hands.When the egg beater is turned upside down and does not flow, or when the egg beater is lifted and an upright small triangle appears, it is ready.

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  8. Mix the egg yolk paste and egg white paste twice in a zigzag pattern and pour in Grinding tool, gently vibrate the grinding tool to knock out bubbles and send it to the oven.Bake for 60 minutes.After taking it out, lift the grinder twenty centimeters away from the table and release the grinder to let the heat out of the cake.Repeat once, then turn it upside down and let it cool.This will prevent the cake from collapsing.