Cocoa Hollow Chiffon Cake

Overview

I bought a new 6-inch hollow cake mold, and I couldn't be happier. I made a cake every three days, and it was just right for three people. Because it is a hollow mold, the cakes baked out are obviously better than those without a hollow mold. It is good for novices to buy a mold like this, and the success rate will be higher.

Tags

• baking
• good looks
• breakfast
• students
• cake flour
• cocoa powder
• egg
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Open the egg and separate the yolk and white.

   

3. 3 Add egg whites to milk and salad oil.

   

4. 4 Use a whisk to beat in one direction for a few minutes until it becomes thick.

   

5. 5 Sift low-gluten flour and cocoa powder together and add to the egg yolks.

   

6. 6 Mix completely and set aside.

   

7. 7 Add sugar to the egg whites and beat until the egg whites form peaks.

   

8. 8 Add the egg whites to the egg yolk batter in three batches.

   

9. 9 Mix well, mixing thoroughly each time before adding egg whites until all the egg whites are used up.

   

10. 10 Pour it into the mold, then gently drop it from a height of more than ten centimeters two or three times to shake out the big bubbles inside.

    

11. 11 Preheat the oven to 160 degrees, then put the cake base in and bake for an hour.

    

12. 12 Immediately take out the baked cake and invert it.

    

13. 13 Let cool completely, unmold, and serve.