【Liaoning】Glazed strawberry chocolate cake
Overview
A super delicious chiffon cake with a great cocoa chocolate flavor. It is paired with aged yogurt, fresh strawberries and blueberries. It turns out that the cake is so delicious with this combination~ This recipe is for an 8-inch chiffon cake.
Tags
Ingredients
Steps
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Prepare the ingredients: 100g low-gluten flour, 21g cocoa powder, 78ml purified water, 78g corn oil, 100g fine sugar, 4 eggs, 5ml Baileys, and 2 drops of lemon juice. 200ml of old yogurt, 6 fresh strawberries, and 6 blueberries.
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Add 21g of cocoa powder to 78ml of purified water and stir evenly.
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Add 78g of corn oil to the cocoa paste and stir evenly.
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Add egg yolks to the cocoa paste. Add four egg yolks one at a time. Add one egg yolk and mix well before adding the next one.
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Sift in 100g of low-gluten flour and mix evenly until there is no grainy batter. Add 5ml of Baileys and mix well. At this time, preheat the oven to 180 degrees.
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Four egg whites, add two drops of lemon juice, beat with an electric egg beater until fish eyes are foamy, add 33g of fine sugar.
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Whip until thick, add 33g of fine sugar
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Whip until slightly textured, add 34g of fine sugar
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Beat until stiff peaks form, lift the whisk to leave straight peaks.
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Add 1/3 of the meringue into the yolk egg batter, stir and mix evenly.
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Pour the mixed egg yolk paste into the meringue and mix evenly.
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Pour the mixed cake batter into the mold.
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Shake the mold and send the cake mold to the preheated oven for baking.
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Bake: 170 degrees for 55 minutes. Time's up, delicious chocolate cocoa chiffon is out! Shake the mold, place it upside down on the baking grid immediately, and remove from the mold after cooling completely!
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Pour 200ml of old yogurt on the surface, put fresh strawberries on top, and the blueberries are ready to go~
