Cocoa Chiffon Cake

Overview

How to cook Cocoa Chiffon Cake at home

Tags

• baking
• cake
• cake flour
• cocoa powder
• egg
• oil
• sugar (egg yolk)
• sugar (protein)
• water

Ingredients

Steps

1. 1 Separate egg whites and yolks (the container must be clean and water-free and oil-free)

   

2. 2 I will teach you how to separate egg whites and egg yolks more conveniently and easily. Gently break the eggs into a small bowl and gently scoop out the egg yolks with a spoon. Shake the spoon gently and the egg whites will drip down cleanly

   

3. 3 Put the egg whites in the refrigerator for a while, then add 20 grams of fine sugar to the egg yolks and stir evenly until the sugar and egg yolks are completely blended

   

4. 4 Add 30 grams of water and 30 grams of oil and stir slowly, you can stir left and right and crosswise

   

5. 5 Sift in 10 grams of cocoa powder and 40 grams of cake flour

   

6. 6 Stir evenly into cocoa egg yolk paste without powdery particles

   

7. 7 Take the egg whites out of the refrigerator, add a few drops of white vinegar and beat into a rough foam. Add 50 grams of fine sugar in three batches and beat until the egg beater has a short tip

   

8. 8 Take one-third of the beaten egg whites and mix with the cocoa egg yolk paste, (do not stir in circles)

   

9. 9 Mix well and then pour it back into the egg white container and mix evenly

   

10. 10 Pour into a clean mold to knock out any bubbles, bake in a preheated oven at 180 degrees and 150 degrees for 40 minutes

    

11. 11 Afro in the oven

    

12. 12 It is basically the same as the mold when it comes out of the oven

    

13. 13 Invert until cake is completely cooled

    

14. 14 Outer ring demoulding

    

15. 15 Chimney bottom demoulding

    

16. 16 Picture of perfect demoulding finished product