How to make cocoa chiffon cake

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  1.Finished product picture

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  2.All ingredients Weigh and set aside

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  3.First take two clean oil-free and water-free basins, put the egg white and egg yolk Separation

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  4.Take another clean basin, add water, corn oil, and sugar p>

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  5.Stir until the sugar melts

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  6.Add egg yolk

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  7.Stir evenly

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  8.Sift in low-gluten flour

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  9. Stir until there are no dry powder particles.The movements should be brisk and do not stir in circles

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  10.Sift in the cocoa powder

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  11. Stir evenly (it is a bit dry and difficult to stir, you can use a manual egg beater to move it horizontally to make it even and there are no dry powder particles)

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  12.Drop lemon juice into the egg white

• 13.Use an electric mixer to beat at low speed until coarse foam, add one-third of the sugar
• 14. Beat until thick and fine and add one third of the sugar

• 15. Beat until there are clear lines and add the final sugar

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  16.After the sugar melts, change to high speed and beat until the whisk has a short upright hook (hard foam)

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  17.Put one-third of the egg whites into the egg yolk paste

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  18.Mix evenly

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  19.Pour all into the egg whites and stir evenly (this Preheat the upper and lower tubes of the oven to 140°C)

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  20.Pour into the 8-inch live bottom mold , gently shake to remove air bubbles

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  21. Place in the lower layer of the oven, bake at 140℃ for 60 seconds Minutes (oven temperature and time are for reference only)

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  22. Take out quickly from 30 Drop it vertically from a height of 1.5cm.You can drop it repeatedly two or three times, then invert it until it cools and then demold it

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  23.Finished product picture