How to make cocoa chiffon cake

Although eating in a restaurant can satisfy our appetite, it is also easy to ingest unhealthy things that have a certain impact on the body. Therefore, if conditions permit, it is recommended to go to the vegetable market to buy some ingredients and make it yourself. The method of making cocoa chiffon cake is very simple and the ingredients are also convenient to purchase.

1. Place egg yolks and egg whites in separate bowls without oil or water.

2. Put sugar in egg yolk and beat with egg until sugar is dissolved.

3. Add corn oil and milk and beat until dissolved.

4. Put cocoa powder in the flour and mix well without any particles.

5. After mixing, sift it into the egg yolk and stir until it becomes a smooth paste.

6. Add a few drops of lemon juice to the egg whites.

7. Use an electric whisk to beat the egg whites into fish-eye bubbles. Add 1/3 sugar.

8. When the bubbles disappear and the egg whites are coagulated, add 2/3 of sugar.

9. Continue beating until the egg whites have texture and add the remaining sugar.

10. Beat until the whisk forms a small triangle.

11. Add the beaten egg whites into the egg yolks in three batches, which is the folding method.

12. After mixing, pour into a 6-inch mold and shake it a few times.

13. Preheat the oven for 5 minutes and bake at 120 degrees for 45 minutes.

14. Ding Dong! When the time is up, take it out of the oven and turn it upside down. It will be demoulded perfectly in a jiffy.

Cooking for yourself allows your family to enjoy delicious food while also making them feel loved. The method of making cocoa chiffon cake is very simple. Those who are too lazy to cook may wish to give it a try.