How to make cocoa chiffon cake

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  1.Weigh the required ingredients p>

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  2.Prepare two oil-free and water-free basins to separate the egg whites and egg yolks

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  3. Beat the egg yolks, add milk oil and 30g sugar and beat evenly

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  4. Beat until the water and oil are blended and smooth as shown in the picture

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  5.Mix the cake powder and cocoa powder and baking powder evenly and sift into the egg yolk liquid

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  6. Stir evenly and smoothly.Do not over-stir the flour, which will easily cause gluten to affect the taste of the finished product

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  7.Add 20g sugar and 2g cream of tartar to the egg whites and beat with an electric mixer at medium speed

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  8.When large fish-eye bubbles appear, add 20g of sugar and beat at high speed

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  9.When a curved hook appears, add the last 20g of sugar and continue beating

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  10.The beating is completed when the egg beater appears straight and sharp

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  11.Put one-third of the meringue into the egg yolk paste and stir evenly.Do not make circles to prevent the meringue from defoaming

• 12. Stir evenly and then add the remaining two-thirds of meringue into the batter and continue to stir up and down until uniform

• 13.Pour the evenly mixed batter into an 8-inch cake mold and shake it a few times to release the air
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  14. Preheat the oven to 150 degrees, put the mold into the lower shelf of the oven and heat it up and down at 150 degrees for about 40 minutes

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  15.After finishing, take it out and shake it twice to expel the air, then place it upside down on the grill grid

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  16.Is it beautiful to demold after cooling? ^ _ ^