How to make six-inch cocoa chiffon cake

The taste of life lies in enjoying a delicious dish that suits you and having a meal together in harmony with your family. The recipe for the six-inch cocoa chiffon cake is a very simple dish, but it is suitable for home cooking and does not require too much seasoning.

1. Prepare all the materials

2. Mix low-gluten flour and cocoa powder for later use

3. Separate the egg yolk and egg white and place them in two water-free and oil-free basins.

4. Add milk, corn oil and sugar to the egg yolk and mix well.

5. Sift in the low-gluten flour and cocoa powder (sift in twice, mix well each time before sifting in the next time)

6. Mixed cocoa paste

7. Add white vinegar to egg whites and beat into coarse foam with an electric whisk.

8. Add sugar (add sugar three times) and beat until hard foam

9. Lift the whisk until there is a straight small sharp corner, which is the meringue.

10. Pour one third of the meringue into the cocoa paste and mix well.

11. Pour all the cocoa paste into the remaining meringue and mix well.

12. Mixed cake batter

13. Preheat the oven to 90 degrees on the upper fire and 180 degrees on the lower fire. Pour the cake batter into a six-inch mold, smooth the surface with a spatula, hold the mold with your hand and shake it vigorously a few times to shake off the large bubbles.

14. Put it in the preheated oven, upper fire 90 degrees, lower fire 150 degrees, lower layer 40-45 minutes

15. Take it out and shake it immediately after baking, then turn it upside down on the baking net to cool before removing it from the mold.

16. Finished product image

The dish of six-inch cocoa chiffon cake can be modified according to your own taste, and the role of seasoning can be played to enhance the flavor. Pay attention to adjusting the amount of soy sauce, chopped green onions, and minced garlic.