How to make six-inch cocoa chiffon cake

• 1.Prepare all the materials
• 

  2.Mix low-gluten flour and cocoa powder and set aside

• 

  3. Separate the egg yolks and egg whites and place them in two water-free and oil-free basins

• 

  4.Add milk, corn oil and sugar to the egg yolks and mix well

• 

  5. Mix flour and cocoa powder and sift in (sift in twice, mix well each time before sifting in the next time)

• 

  6.Mixed cocoa paste

• 

  7.Add white vinegar to the egg whites and use an electric whisk to beat into a rough foam

• 

  8.Add white sugar (add white sugar in three times) and beat until stiff peaks

• 

  9. Lift the egg beater and there will be a small straight tip, which is the meringue

• 

  10.Pour one-third of the meringue into the cocoa batter and mix well

• 

  11.Pour all the mixed cocoa paste into the remaining meringue and mix well

• 

  12.Mixed cake batter

• 

  13. Heat the oven to 90 degrees.Preheat the cake to 180 degrees, pour the cake batter into a six-inch mold, use a spatula to smooth the surface, hold the mold with your hand and shake it hard a few times to knock out any big bubbles.

• 

  14.Put it into the preheated oven, turn up the heat to 90 degrees, and turn down the heat.150 degrees, lower layer 40-45 minutes

• 

  15. Take it out and shake it immediately after baking Shake, then turn upside down on the baking sheet to cool before demoulding

• 

  16. Finished product picture