How to make cocoa chiffon cake

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  1.First prepare all the materials, so that you can be organized when doing so.

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  2. Separate the egg white and egg yolk, add 15 grams of fine sugar to the egg yolk, and use an electric beater Beat on low speed until sugar melts.

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  3.Add water and corn oil and continue to beat at low speed evenly.Just beat evenly, don't over-beat.

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  4. Mix the low-gluten flour and cocoa powder.

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  5. Then sift the mixed powder into the egg yolk liquid.

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  6.Use a rubber spatula to quickly stir evenly, mix well and set aside.Start preheating the lower shelf of the oven to 150 degrees.

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  7. Use a clean whisk to beat the egg whites, and add the remaining fine flour in three batches Beat the granulated sugar until it reaches dry peaks, that is, gently lift the whisk and form upright peaks.

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  8.Put 1/3 of the meringue into the cocoa batter and quickly fold it with a spatula Mix well.

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  9. Pour all the mixed batter back into the meringue, and continue to mix evenly.

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  10. After mixing evenly, pour the batter into the mold and shake out the air bubbles.Place in the preheated oven and bake for about 50 minutes.

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  11. After the cake is baked, take it out immediately, drop it freely twice, and then flip it upside down.buckle.

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  12. After the cake is cool, gently press around the cake with your hands to release the cake.Around the mold, push the bottom of the mold up, and finally gently detach the bottom, and the demoulding work is completed!

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  13.Cut into small pieces and enjoy with your family!