How to make cocoa chiffon cake

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  1.Separate the egg whites and yolks, and put them into two egg beating basins respectively.Generally, five eggs are just right in an eight-inch mold, but the eggs I bought this time were first-lay eggs, which are relatively small, so I used six

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  2. Add cocoa powder to boiled milk and stir evenly.Add 30 grams of sugar and cooking oil to the egg yolks.Use a hand whisk to stir gently until all the eggs are melted.Add the stirred cocoa powder and stir evenly.Then sift in the low-gluten flour and stir evenly

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  3. Next, beat the egg whites, add a little salt and a few drops of lemon juice to the egg whites.Turn on the electric egg mixer on low and beat until fish eyes are frothy.Add sugar for the first time p>

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  4. Continue to beat the egg whites to a fine foam.When the volume becomes larger, add the sugar for the second time.Continue to beat at high speed until the egg whites can be seen clearly.Add sugar for the third time and beat at high speed until dry peaks appear

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  5.Continue to add the egg whites in three batches, stir the egg whites and egg batter evenly, pour the mixed egg batter into the cake mold, and place the cake mold on the table and shake it a few times , shake out the big bubbles inside

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  6. Preheat the oven to 130℃ and put the cake Place in the oven and bake at 130°C for 60 minutes

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  7. The baked cake shook immediately after being taken out Heat, invert on the grill to cool and then unmold

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  8.Just think about it Now you can enjoy the delicious cake