How to make cocoa-flavored chiffon cake

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  1.Egg yolks and whites are placed separately without Oil in a basin without water.

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  2.Put the sugar in the egg yolk and beat with the egg until the sugar dissolves,

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  3. Add corn oil and milk and beat until blended.

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  4.Put the cocoa powder into the flour and stir evenly without particles,

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  5. After mixing, sift into the egg yolk and stir until it becomes a smooth paste.

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  6.Put a few drops of lemon juice into the egg whites.

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  7.Use an electric egg beater to beat the egg whites into fish eyes.Put 1/3 sugar.

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  8. Beat until the bubbles disappear and the protein is solidified.Add 2/3 of the sugar.

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  9.Continue to beat the egg whites until they have texture and add the remaining sugar.

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  10. Beat until there is a small triangle when you lift the egg beater.

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  11.Put the beaten egg whites into the egg yolks in three batches, which is the stirring method.

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  12.After mixing, pour into a 6-inch mold and shake it a few times, p>

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  13. Preheat the oven for 5 minutes and heat up and down to 120 degrees for 45 minutes.

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  14.Ding dong! When the time is up, it’s time to knock it out of the oven, and it’s perfect for demolding immediately.