【Tianjin】Cocoa marble chiffon cake

Overview

I have made several marble chiffons in the past few days, and my favorite is the cocoa flavored one, both in terms of taste and appearance, although it is not that perfect. . . Ingredients: (7 hollow molds) 4 eggs (50g with tare weight), 63g low-gluten flour, 54g milk, 54g corn oil, 90g fine sugar, 5g cocoa powder, 12g hot water, appropriate amount of lemon juice

Tags

• baking
• cocoa powder
• corn oil
• egg
• hot water
• low gluten flour
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add cocoa powder to hot water, stir well, and set aside

   

2. 2 Pour the corn oil, milk and 20g of fine sugar into a small basin

   

3. 3 Stir thoroughly

   

4. 4 Sift in low-gluten flour

   

5. 5 Mix well

   

6. 6 Add separated egg yolk

   

7. 7 Mix well and set aside

   

8. 8 Add an appropriate amount of lemon juice to the egg whites, then add 70g of fine sugar in batches and beat until dry foam

   

9. 9 Scoop out about 1/3 of the egg white and add it to the egg yolk batter

   

10. 10 Mix roughly evenly

    

11. 11 Then pour it back into the egg white basin

    

12. 12 Continue to mix evenly

    

13. 13 Scoop out about 2 tablespoons of cake batter and add it to the cocoa batter

    

14. 14 Mix it roughly evenly and it will be cocoa cake batter

    

15. 15 Then pour the cocoa cake batter into the original cake batter

    

16. 16 Use a spatula to stir twice

    

17. 17 Then pour the cake batter into the 7" hollow mold, shake it a few times to release big bubbles

    

18. 18 Place the mold into the middle and lower racks of the preheated oven at 165 degrees for about 45 minutes

    

19. 19 After taking it out of the oven, gently smash the mold twice, then turn it upside down and let it cool. After it is completely cool, remove it from the mold and seal it in a bag for storage