Health benefits
Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer
Ingredients
Cake powder (100g) | |
Cocoa powder ( 20g ) | Milk or water ( 45g ) |
Corn oil ( 60g ) | White sugar ( 110 grams ) |
Cocoa chiffon cake (8 inches)
2. Separate the egg whites and yolks into two water-free and oil-free containers.
3.Add 50 grams of sugar to the egg yolk
4.Use a manual egg beater to stir the egg yolks and sugar evenly.
5.Add water to the egg paste
6.Mix the egg yolk paste and water evenly.
7.Add corn oil to the egg yolk paste
8.Continue to stir the egg yolk paste evenly
9. Sift in the egg yolk paste, flour and cocoa powder.
10. Fold the egg yolk paste with low flour and cocoa powder into it.Mix evenly and the egg yolk paste is completed.Set it aside for later use
11.Begin to beat the egg whites and add 60 grams of sugar at one time
12. Beat the egg whites and sugar with an electric whisk.
13. Beat until stiff peaks
14. Add half of the beaten egg whites to the egg yolk batter.
15. Stir it evenly
16. Add step 15 to the remaining half of the egg whites.
17.Continue to stir evenly and the cake batter is ready p>
18.Pour the cake batter into the mold
19. Free fall of 30 cm, two big bubbles.
20. The oven is preheated to 150 degrees in advance.After the mold is placed in the oven, Adjust the temperature to 140 degrees and continue baking for 50 minutes.
21.This is when it is almost done, and the oven temperature is different.Please adjust it yourself.If it feels too hot or the color is too dark, cover it with tin foil.
22. Take out the mold when the time is up, shock the air bubbles twice, and buckle immediately Wait until it cools naturally, then unmold it by hand.
23.Finished Picture
1.Prepare ingredients
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