How to make chocolate chiffon cake

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  1.Milk.Corn oil.Pour powdered sugar.Pour into a bowl and stir evenly

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  2. Separate the egg whites and yolks, and do not mix the egg white liquid into the egg yolks.There should be no water or oil in it

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  3.Stir the egg yolk and salt together with the first step

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  4.Sift in low-gluten flour and cocoa powder

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  5.Mix the particle-free powder evenly

• 6. Add a few drops of vinegar to the egg whites and beat them with an electric egg beater at low speed

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  7.Add one-third of the powdered sugar and beat at medium speed until the egg whites are fine

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  8.Add one-third of the powdered sugar and beat until the texture is obvious

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  9.Add at the end Beat the remaining powdered sugar at high speed until it reaches a right angle

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  10.Take one third of the protein Quickly stir the cream and egg yolk paste evenly, do not mix in circles

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  11. Mix the mixture Pour the cake batter into the remaining meringue and mix well using the same technique

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  12.Mix well The cake batter is fine, smooth and thick.Preheat the oven to 150 degrees in advance

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  13. Pour the mixed cake batter into the 8-inch Mold, use a toothpick to score a few times and gently shake out the air bubbles

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  14.Put in preheating Bake in a good oven for 55 minutes

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  15. After coming out of the oven, it was shaken two or three times.Let cool and then unmold

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  16.Don’t worry about whether the chiffon cake is cracked or not, cracked It’s normal

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  17.demould and cut into pieces

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  18.Finished product picture