8-inch cocoa chiffon cake Recipe

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  1.Prepare materials p>

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  2.Separate the egg white and yolk

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  3. Beat the egg yolks with a little sugar, add 10 ml of water to the coffee, melt it, and pour it into the egg yolk liquid together with the milk and oil.

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  4.Sift the flour into the egg yolk liquid, stir in one stroke and do not stir in circles p>

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  5. Beat the egg whites with vinegar or lemon juice until the barbs can be seen

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  6. Pour one-third of the beaten egg white into the stirred egg yolk liquid.Stir in one stroke, do not stir in circles, and then continue to add the egg whites.After mixing, pour into the mold, shake out the bubbles, and place in the oven at 150 degrees for 50-55 minutes