How to make cocoa chiffon cake

• 

  1.Prepare the ingredients

• 

  2.Separate the egg white and egg yolk into anhydrous water Oil-free container

• 

  3.Add 20 grams of sugar to the egg yolks and stir until the sugar melts

• 

  4.Pour in the milk and corn oil and stir evenly

• 

  5. Mix low-gluten flour and cocoa powder, sift into the egg yolk liquid in batches, mix well each time before adding the remaining Next

• 

  6.Use an electric egg beater to beat the egg white until it reaches the fish eye bubbles, add a drop of white vinegar and Part of the white sugar

• 

  7.Continue to beat until there are obvious lines and then add some white sugar

• 

  8.When the texture is fine, add the remaining sugar and continue beating until the whisk is lifted up and there are small upright corners.That’s it

• 

  9. Put the meringue into the cocoa paste in batches, each time Stir evenly and then add the rest (preheat the oven to 140 degrees for 5 minutes)

• 

  10.Mixed cake batter

• 

  11.Pour into the eight-inch cake mold and shake lightly Make bubbles

• 

  12. Place in the bottom layer of the preheated oven and bake at 140 degrees for 55 minutes.

• 

  13.When the time is up, shake the opening upwards and immediately flip it upside down, let it cool for 2-3 It can be removed from the mold after an hour

• 

  14.Perfect demoulding