Health benefits
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Cocoa powder ( 15g ) | Corn oil ( 28g ) |
Low-gluten flour ( 50g ) | Sugar substitute ( 25g ) |
Eggs ( 4 pieces ) | Lemon juice ( 4 drops ) |
How to make low-calorie cocoa chiffon cake
1. Prepare the ingredients according to the type and amount of the ingredients
2. Prepare 50 ml of boiling water, add cocoa powder, melt and let cool! Then add corn oil and stir evenly
3.Sifting the flour
4.Use a household mixer to mix evenly at slow speed until no flour is visible
5.Add four egg yolks and continue to stir evenly
6. Wash the blender, dry it (you can also use another blender), beat the egg white, and divide into pieces while the bubbles slowly become thinner.Add sugar substitute 3 times
7. Until it is pulled up, bubbles appear.Inverted triangle
8.Pour the cocoa paste into the beaten egg white
9.Mix well (avoid defoaming)
10.Pour into the mold and shake it several times to eliminate bubbles
11.Put it in the oven at 140 degrees and bake for 50 minutes
Tips
1.This is a relatively light cocoa chiffon cake, cocoa The amount of powder added is not too much, and there is no particularly rich and almost bitter taste.The whole cake is very soft, moist, and delicate, and the faint cocoa flavor pushes the unique light and dense taste of chiffon to the extreme.
2.In order to reduce calories, I chose sugar substitute, and it is recommended that people who want to lose weight take 100g (a small piece) every day, with a bottle of milk, as breakfast
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