How to make chocolate sauce chiffon cake (8 inches)

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  1.Weigh the ingredients and prepare two water-free and oil-free egg-beating basins

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  2.Separate the egg yolk and egg white, break the egg yolk into pieces, add chocolate sauce and milk and mix well

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  3. Sift in the flour at one time and mix quickly (stir up and down using stir-fry techniques, not Circle)

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  4.Put a few drops of lemon juice or lemon juice into the egg white basin.Beat the white vinegar until it foams.Pour in the sugar all at once or in three batches.Beat until the egg whites are as hard as butter and the egg whites do not move when the basin is turned over.

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  5. Preheat the oven to 180 degrees, add the beaten egg whites to the chocolate egg yolk paste, you can add it in three times, and mix each time Add evenly and add again, using the same stir-frying technique

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  6. Mix well Pour the cake batter into an 8-inch mold, use a toothpick to draw a Z, left, right, up and down, shake the mold, and put it into the preheated oven

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  7. Bake at about 150 degrees for 45 minutes.Every oven is different.Just check it carefully the first time and don’t burn it

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  8. Take it out immediately after baking, and let the mold fall to the ground freely from a height of half a meter, (I am on the ground Put a mat on it (๑•ั็ω•็ั๑), pick up the mold and place it upside down on the wire rack, let it cool

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  9.When unmoulding, press a circle with your hands side by side and push the bottom.I am still a novice, so the cuts don’t look very good, but they taste greatp>