Brown sugar cocoa chiffon

Overview

Now when making chiffon cakes, the problem of collapse has been solved, but there are other small problems, so we will continue to work hard to overcome them one by one.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• brown sugar
• cake flour
• cocoa powder
• egg
• salad oil
• lemon juice
• water

Ingredients

Steps

1. 1 Separate egg whites and yolks. Add 20 grams of brown sugar to the egg yolks and beat evenly.

   

2. 2 Pour in the salad oil and stir until smooth.

   

3. 3 Add water and mix well.

   

4. 4 Sift in the low-gluten flour and mix the batter evenly in a Z-shape.

   

5. 5 Add about 3 drops of lemon juice to the egg whites, add 50 grams of brown sugar in batches and beat until stiff peaks form.

   

6. 6 Add half of the egg whites to the batter and mix evenly. Preheat oven to 150 degrees.

   

7. 7 Pour the mixed cake batter back into the egg whites and mix evenly.

   

8. 8 Pour the cake batter into an 8-inch cake mold and shake it gently a few times to release any air bubbles.

   

9. 9 Place in the preheated oven, middle and lower racks, 150 degrees, upper and lower heat, bake for about 50 minutes.