How to make eight-inch chocolate chiffon cake

After working hard every day, when you return home, you still have to worry about how to prepare a meal. At this time, making a dish that is easy to make and delicious is what office workers look forward to. The eight-inch chocolate chiffon cake dish only requires a frying pan and a bowl of soup, which is both filling and healthy.

1. Separate the egg whites and egg yolks and put them in an oil-free and water-free container!

2. Add 20 grams of white sugar to the egg yolks and beat with a manual egg beater until the sugar melts!

3. Stir and heat milk, corn oil, and chocolate over simmering water until melted!

4. Pour the chocolate liquid into the egg yolk!

5. Stir well!

6. Mix 85 grams of low flour and 10 grams of cocoa powder, sift and add into the chocolate liquid!

7. Use a silicone spatula to stir evenly! Don't draw circles to avoid ribs!

8. The egg whites must be separated cleanly and no egg yolks can be mixed in. Make sure the basin is dry, oil-free and water-free. This step is very important. First, add 20 grams of white sugar and beat with an electric whisk until coarse bubbles form!

9. When it becomes coarse bubbles, add 20 grams of sugar and a few drops of lemon juice. You can add two drops of white vinegar to remove the fishy smell, but it is optional. Continue beating at high speed!

10. When the foam is fine, add the last 20 grams of sugar and a little starch. The starch plays a shaping role, but you don’t have to add it!

11. Beat until there are upright pointed corners when you lift the whisk and you feel resistance when beating. The egg whites are then beaten, which is the so-called hard foam!

12. First, take one-third of the egg whites and put them into the chocolate paste. Stir evenly. Stirring is just like cooking! (Preheat the oven to 140 degrees for 5 minutes)

13. Add the remaining egg whites and mix well.

14. Pour into an eight-inch removable bottom mold. No need to apply oil, which will affect its height. Shake out the bubbles. Preheat the oven in advance and bake at 140 degrees for 60 minutes!

15. After it comes out of the oven, shake it again and turn it upside down! (To check if it is cooked, insert a bamboo stick to see if any batter comes out. If not, it is cooked.)

16. Turn it upside down and wait until it cools down before removing it from the mold!

17. Finished product picture!

It is especially important to take your daily diet seriously in life. Although the eight-inch chocolate chiffon cake is simple to make, its deliciousness is recognized by everyone.