How to make cocoa chiffon cake

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  1.Separate the egg whites and egg yolks into two water-free and oil-free containers.

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  2.Add 20 grams of sugar, milk, and vegetable oil to the egg yolks, and beat evenly with a manual egg beater.

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  3. Add cocoa powder and baking powder to the flour and mix well.

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  4. Sift the powder and add it to the egg yolk paste in batches.Stir evenly each time., and then add it next time.

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  5. Add sugar to the egg whites in three batches and beat.This is what it looks like after the first beat..

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  6.Add sugar for the second time and beat until it becomes wet

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  7.Add the last sugar and beat until dry.

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  8. Take one third of the meringue and add it to the cocoa paste, beat in and stir evenly.

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  9.Add the meringue in two additions and stir quickly evenly.

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  10. Pour into the mold and shake it twice to remove the big bubbles and put it in to preheat In the oven

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  11. When preheating, set it to 170 degrees, and adjust it after placing the mold It's 150 degrees, and it takes 50 minutes to go up and down.

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  12.When the time is up, quickly take it out and place it upside down on the cooling rack twice.I was in a hurry and didn't take any photos.

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  13. Demold after cooling.

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  14.Posing.