How to make oil-free cocoa chiffon cake

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  1.Weigh 10 grams of cocoa powder and 100 grams of milk.

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  2.Put the milk in the microwave and heat it to about 60 degrees, as long as it is drinkable.

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  3.Put the cocoa powder into the milk and mix well.

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  4.Sift the low-gluten flour.

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  5. Stir with egg beaters until thick.

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  6.Add two egg yolks.

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  7. Stir evenly.

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  8.Add two more egg yolks.

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  9. Stir evenly.

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  10.Add lemon juice to the egg whites.

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  11. Beat the egg 30 times at high speed with a whisk, add 30 times after soaking the fish eyes grams of granulated sugar.

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  12. Continue beating for 50 rounds.If the egg whites appear to have drooping hooks, add 15 grams of granulated sugar.

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  13. Beat again 50 times, the egg white becomes fine and smooth.

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  14.Add the last 15 grams of fine sugar, also 50 times, and the egg white will appear upright.The small peaks are smooth, delicate and shiny.

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

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  16. Stir until thick and the dripping cake batter will not disappear immediately status.

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  17. Pour the cake batter back into the egg whites and continue to stir.

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  18. Stir the cake batter about 50 times and the cake batter will be fine and thick.thick.

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  19. Pour the cake batter into the mold and shake it a few times to defoam.

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  20. Preheat the oven to 150 degrees and bake the mold in the oven for 40 minutes.

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  21.Invert immediately after baking and remove from the mold after three hours.

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  22.The hand-demoulded cake is beautiful and has distinct layers.

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  23.The height also reached seven centimeters.

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  24. Cut open to see the perfect internal structure, and the taste is great!