How to make 6-inch chocolate chiffon cake

Urbanites commute twice a day, and their destinations are always office buildings and apartments. They have no time to cook, but after getting used to fast food, they will miss home-cooked meals. The 6-inch chocolate chiffon cake is quick and easy to make. It can be cooked in just over ten minutes. It only needs to be steamed and there is no need to worry about the harm of oil fumes.

1. Weigh all the ingredients and put milk and corn oil into the bowl with egg yolks.

2. Use a whisk to whisk the egg whites and add sugar three times

3. When adding sugar for the third time, add corn starch and beat until it has small sharp corners. Set aside for later use.

4. Mix the ingredients in the egg yolk bowl with a spatula

5. Sift in low-gluten flour and cocoa powder and mix well.

6. Add the beaten egg whites in three batches

7. After mixing, pour it into a six-inch mold, preferably 15 cm from the bottom, and then drop it to shake out the bubbles inside.

8. Preheat the oven to 160 degrees, bake at 160 degrees for 35 minutes, take it out after baking, shake it again, turn it upside down to cool, and demould

9. Cut into pieces and enjoy.

10. I decorated it with cream and made it into a small pastry, delicious~

Eating in a restaurant has its pros and cons. After weighing the pros and cons, it is better to cook at home. The 6-inch chocolate chiffon cake is easy to make, so you don’t have to worry if you are not a good cook.