How to make cocoa chiffon cake

• 1.Prepare ingredients and equipment

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  2.Egg yolk protein Separate the egg yolks, add 10 grams of oil, milk and sugar and keep aside

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  3.Add a little bit of tower to the protein first Use an electric egg beater at low speed to beat the tart flour into rough foam.Add one-third of the sugar and beat until the rough foam disappears.Then add one-third of the sugar and beat at medium speed

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  4. Then add the last third of the sugar and beat at high speed until dry foam.Lift the egg beater and a cone will appear to form a short tip.The egg whites are ready

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  5. Beat the reserved egg yolks at low speed for a few seconds.

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  6.Sift low-powder cocoa powder into the egg yolks



7.Use a whisk to stir until there is no dry powder, then beat at low speed for a few seconds and use a spatula to stir until there is no granular egg yolk paste

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  8. Scoop out one-third of the egg whites and add to the egg yolk paste, stir evenly and scoop out Mix one-third of the egg white batter evenly

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  9. Then pour all the egg yolk paste into the remaining Fold one-third of the egg white batter evenly into a fine and smooth cake batter

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  10. Stir while preheating the oven to 160 degrees, then pour the cake batter from a height into a six-inch mold to knock out big bubbles

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  11.Bake in the oven at 160 degrees for 50 minutes.The cake is almost done without cracking and is perfect

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  12.After baking, take it out to knock out the remaining air and invert to cool

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  13.Isn’t it beautiful to unmold and plate?

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  14.The cut inside is very delicate and elastic

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  15.Another recent photo