Cocoa chiffon cake (eight inches)

• 1.Prepare materials

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  2.Add corn oil, milk, and 30 grams of white sugar to the separated egg yolks.

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  3.Use a manual egg beater to mix evenly until no oil stars are visible.

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  4. Mix low-gluten powder, cocoa powder and baking powder evenly.

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  5. Sift into the beaten egg yolks.

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  6.Use a manual egg beater to mix evenly in one stroke, do not beat.Circle to avoid tendons.The mixed egg yolk paste should have traces that will not disappear quickly when dripping.

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  7. Add 20 grams of sugar and cream of tartar to the egg whites.

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  8.Use an electric egg beater to beat until this state, as delicate as Foam.

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  9. Add the remaining sugar, beat at medium-high speed until stiff peaks form, and lift It has small pointed feet

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  10. Preheat the oven to 170 degrees and place three Mix one-third of the beaten egg white and egg yolk paste evenly.Pay attention to the technique and do not make circles to avoid defoaming.

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  11. Mix the mixed egg yolk paste with the remaining two-thirds Beat the egg whites and mix evenly again.Pour into the eight-inch mold.Raise the mold by 20 centimeters and shake it down twice to make big bubbles.Place it in the oven and bake on the lower shelf for 50 minutes.

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  12. Take it out of the oven and garnish lightly with powdered sugar.