Oil-free cocoa majesty cake

Overview

In the chiffon cake, I removed the fat and added cocoa powder. The full cocoa aroma in the mouth made the already delicious chiffon cake pique the interest of my already picky taste buds. Come on, have another piece. . . . . Haha

Tags

• baking
• children
• afternoon tea
• clear water
• cocoa powder
• corn starch
• egg
• flour
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Ingredients: flour, chicken, sugar, cornstarch, cocoa powder.

   

2. 2 Mix the weighed cornstarch and flour and sift.

   

3. 3 Add cocoa powder and sift.

   

4. 4 This is a mixture of sifted flour, cocoa powder and cornstarch.

   

5. 5 Separate the egg whites from the yolks.

   

6. 6 Add 10 grams of sugar to the egg yolks and stir evenly.

   

7. 7 Add 20 grams of water and stir evenly.

   

8. 8 Add flour.

   

9. 9 Stir until there is no dry powder and set aside.

   

10. 10 Add 21 grams of white sugar to the egg whites, add salt and white vinegar.

    

11. 11 Use a whisk to beat at slow speed until fish-eye foam forms.

    

12. 12 Beat at medium speed until smooth and textured, that is, dry, then beat at slow speed for half a minute.

    

13. 13 Take one-third of the egg whites and put it into the cocoa egg yolk batter, and stir evenly. Do not stir in circles at this time, but stir gently to mix the egg whites and batter evenly.

    

14. 14 Pour in the remaining egg whites and stir gently, using quick and light movements to mix the batter evenly. Preheat the oven to 140 degrees.

    

15. 15 Pour the mixed batter into the mold and shake it a few times on the table. I used a six-inch live bottom mold. When the oven is preheated, place the mold in the oven, heat up and down to 140 degrees, and bake for 45 minutes.

    

16. 16 After the baked cake comes out of the oven, drop it twice on the table to let the air inside escape, then turn it upside down to let it cool before cutting into pieces.

    

17. 17 Finished product.