How to make eight-inch chocolate chiffon cake

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  1.First separate the egg whites and egg yolks of the five eggs.Place in two water-free and oil-free pots.

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  2.Then put the melted chocolate, butter, corn oil, and white sugar A Pour into the egg yolks and mix evenly with a hand mixer.

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  3. Sift the low-gluten flour, baking powder and starch into the egg yolk paste.Mix well with a hand mixer.

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  4. Pour the white vinegar into the egg whites and pour in one-third of the white vinegar.Beat granulated sugar B with an electric egg beater until there are fish-eye bubbles.

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  5. Add one-third of the white sugar B and beat the eggs with an electric Beat in a bowl until ripples form.

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  6.Finally add the remaining white sugar B and beat until the whisk is lifted Just have sharp corners.

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  7.Add one-third of the meringue into the egg yolk paste and stir evenly , and then pour the egg yolk paste into the remaining meringue.

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  8. Preheat the oven to 160° for ten minutes, then set the upper and lower heat to 180° Bake for thirty minutes.

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  9.Finished product picture