How to make 8-inch cocoa chiffon cake

The kitchen is a place for making delicious food, but in modern people's homes, the kitchen has almost become a decoration. Most people think that cooking is time-consuming and labor-intensive, and is not as economical as eating out. The eight-inch cocoa chiffon cake is simple to make, economical and healthy, and can easily resolve your concerns.

1. Prepare the ingredients and weigh them.

2. Take two clean, oil-free bowls and separate the egg white and egg yolk.

3. After beating the egg yolks, add milk, corn oil and 30 grams of sugar and beat evenly with a hand whisk.

4. Mix cocoa powder, low-gluten flour and baking powder evenly.

5. Sieve into the egg yolk liquid.

6. Stir well. (Be careful not to stir for too long, as the flour will easily become gluten-forming.)

7. Add about 20 grams of sugar and a little tartar powder to the egg white.

8. Beat with an electric whisk until thick, then add the remaining 30 grams of sugar.

9. Continue beating until stiff peaks form, that is, the egg whites brought out by the whisk become upright spikes.

10. Take 1/3 of the meringue and add it into the cocoa egg yolk paste.

11. Use a spatula to stir evenly.

12. Pour the remaining meringue in and stir quickly to mix evenly.

13. Preheat the oven to 170 degrees, pour the mixed batter into the mold, scrape the surface flat, lift the mold and shake it a few times.

14. Place the cake in the lower layer of the oven and bake for about 50 minutes.

15. Immediately turn it upside down on the baking rack after it comes out of the oven, and remove the mold after it cools down.

16. Finished product picture.

17. You can cut it into pieces and eat it or use it to decorate cakes.

The waiters in the restaurant may not be that careful when cleaning the ingredients. The method of making the eight-inch cocoa chiffon cake is simple, so it is safer to make it yourself.