Cocoa Chiffon Cake (5 inches )

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  1.Preparation Use all the ingredients

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  2.Separate the egg white and egg yolk in an oil-free and water-free place In the utensils

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  3.Add milk and mix well

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  4.Add corn oil and white sugar and stir evenly



5.Sift low-gluten flour and cocoa powder and add them

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  6. Stir quickly and evenly, do not stir in circles to prevent the flour from glutening, stir the cocoa egg yolk paste evenly and set aside for later use

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  7.Add appropriate amount of salt and 2 drops of white vinegar to the egg white

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  8.Add the white sugar in three times (when the egg whites are beaten into fish-eye bubbles, add 1/3 of fine granulated sugar, continue to beat until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar, and continue to beat, until the egg whites become thicker and lines appear on the surface, add the remaining 1/3 3 sugars.

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  9. Beat the egg whites until stiff foam, lift the egg beater to form a triangle

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  10.Add the egg whites in three batches, and stir quickly evenly (do not stir To avoid defoaming) the egg whites and egg yolk paste must be stirred evenly every time you add them

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  11.Mix the cocoa cake batter evenly

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  12.Pour In the removable bottom mold, shake it gently a few times to release air bubbles

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  13.Preheat the oven to 135 degrees for 10 minutes and bake at 135 degrees for 40 minutes (the oven temperature is adjusted according to the temperament of your own oven)

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  14.It will come out when the time is up, it will be full of height

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  15.After coming out of the oven, shake it a few times and flip it upside down.After it cools down, it can be easily removed from the mold

• 16.Finished picture of cocoa chiffon cake

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  17.Finished product picture