Cocoa Chiffon Cake

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  1.Weigh the ingredients and set aside

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  2.Separate the eggs, add sugar and mix well until the sugar melts , add milk and mix well

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  3.Add salad oil and stir to combine

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  4.Sift the cocoa powder into the egg yolk and mix well without particles

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  5.Sift in low-gluten flour and baking powder as above

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  6.Mix well and set aside

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  7.Egg white Beat the fish at high speed until it becomes foamy, add one-third of the beat

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  8.Starting to be delicate

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  9.Add one-third of the sugar for the second time (add a few drops of white vinegar or lemon)

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  10.Starting to have liberal arts

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  11.Add the remaining sugar for the third time

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  12. Beat until hard foam is formed and the inverted triangle is not bent.

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  13.Take one-third of the egg white and mix it into the egg yolk.The technique is very important: fold and mix from the bottom up.Do not draw circles, as this will easily defoam and cause the cake to collapse and shrink

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  14. Mix well and pour in the remaining egg whites and mix well

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  15.Okay, prepare an eight-inch cake mold and preheat the oven at 160°C for ten minutes

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  16. Shake it to make it bubble and put it in the oven and bake it at 160℃ for 40 minutes.It is recommended not to open the door in the middle

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  17.When the time comes, open the furnace door, shake it, and buckle it upside down to prevent retraction



18.Complete, perfect demoulding