How to make 8-inch cocoa chiffon cake

Eating occupies an important position in our lives. How well a person eats is directly related to his sense of happiness. For the sake of ourselves and our families, it is better for us to cook at home as much as possible. The 8-inch cocoa chiffon cake is simple to make, which provides another possibility for those who can't cook.

1. Prepare medium-sized fresh eggs, low-gluten flour, corn starch, cocoa powder, dark chocolate, milk, sugar, and fresh lemon. Bottled lemons are also available.

2. Heat the bowl containing corn oil on a low heat. When lines appear on the oil, add 10 grams of cocoa powder and 30 grams of chocolate, stir until melted and turn off the heat.

3. When the temperature of the paste in the bowl drops to about 50°, pour in the milk and stir evenly.

4. Separate the egg white and yolk. The bowl with the egg white should be free of oil and water.

5. Add one egg yolk into the chocolate paste and mix well, then add the other one.

6. Sift in 85 grams of low-gluten flour and 15 grams of corn starch and mix evenly until fine and smooth.

7. Fold in the mixed chocolate egg yolk paste.

8. Add 6 drops of fresh lemon juice and beat at low speed until coarse bubbles appear, then add 20 grams of fine sugar.

9. When the meringue becomes fine, add 20 grams of white sugar while beating at medium speed.

10. Still beat at medium speed until the meringue has slight texture, then add 20 grams of sugar. Then beat on medium speed.

11. When obvious lines appear, change to low speed and beat until small upright corners appear. The beating is complete.

12. Take 1/3 of the meringue and add it to the chocolate paste and mix well.

13. Pour the mixed batter into the meringue bowl and mix quickly and evenly. Preheat the oven to 130°. My oven temperature is on high.

14. Fold in the mixed chocolate egg yolk paste.

15. The paste basin is slowly dropped from a high place into the mold to eliminate bubbles.

16. Place it in the lower layer of the oven and bake at 130° for 60 minutes.

17. It grows very tall after 30 minutes, and then starts to crack.

18. Take out the cake after 60 minutes, drop it from a height of 20 cm twice to shake out the heat, then turn it upside down and let it cool for more than two hours.

19. The cake after cooling.

20. Finished product picture.

The recipe for the 8-inch cocoa chiffon cake is very simple. Do you know how to make it? This is a common home-cooked dish, very suitable for people living alone to eat at home.