How to make six-inch cocoa chiffon cake

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  1.Get ready

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  2.Separate egg whites and yolks, be sure to use an oil-free and water-free basin! Beat the egg whites with an electric egg beater at the highest setting.Add 2/3 of the fine sugar at a time into the egg whites.Beat the egg whites until they become dry and foamy.Take out the egg beater and it will have a small tip! Place in the refrigerator and set aside!

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  3.Egg yolks and remaining fine sugar with a whisk on low speed

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  4.After beating evenly, add the remaining fine sugar and oil and beat evenly!

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  5.Sift in low-gluten flour and cocoa powder

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  6. Stir evenly until there are no particles, be careful not to make circles, up and down or stir-fry

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  7.Put in 1/3 of the egg whites, mix well and then add 1/3, and finally pour the batter into the egg whites Mix well in the basin, do not use a whisk or circular motion, it will defoam easily!

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  8. Preheat the oven for five minutes.Pour the batter into a 6-inch mold.Press it twice to remove the bubbles and put it in the oven.According to your own oven, mine is 130 degrees and 40 minutes!

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  9.Bake at 150 degrees for another 10 minutes



10. The pan is a little cracked when it comes out.If you are afraid that it is not cooked enough, you can prick it with a toothpick.It will be fine if there is no batter.It will be cooked twice.Exhaust air and turn it upside down to cool down!

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  11.The delicious cocoa six-inch chiffon is a success!

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  12.This is the finished product of friends adding cream!