How to make cocoa chiffon cake (8 inches)

In addition to housewives, many women who have their own careers and jobs will not spend too much time on cooking. After all, a person's energy is limited. At this time, they hope to find some simple home cooking to learn. The method of cocoa chiffon cake (eight inches) is relatively simple and suitable for working women.

1. Prepare ingredients and weigh them. Completely separate egg whites from yolks. Make sure the egg white bowl is free of oil and water, and make sure the whisk is clean and free of water.

2. Beat the egg whites until dry foam forms. Use a whisk to beat the egg whites until they form fish-eye bubbles, then add 1/3 of the sugar. Continue beating until the egg whites begin to thicken, then add another 1/3 of the sugar. Beat again until lines appear on the surface, then add the remaining 1/3 of the sugar. The egg beater is moved gradually from low speed to high speed. When the egg beater is lifted and the egg whites can be pulled out into curved sharp corners, it means that it has reached the stage of wet foaming. Beat again until the egg whites form a small pointed corner when you lift the whisk.

3. Mix the egg yolk liquid. Add 4 egg yolks and 20g of sugar and beat lightly with a whisk. Do not beat the egg yolks. Add 30 grams of salad oil in three times, stirring evenly each time before adding the next time, so that the egg yolk liquid can be fully blended with the oil as much as possible. Add 60g of yogurt and mix well.

4. Sift the mixed egg yolk liquid into the low-gluten flour and cocoa powder. Stir by hand first to prevent powder from flying away, then beat lightly with an electric mixer a few times. Just mix well, but don't beat.

5. Then mix quickly using the folding technique.

6. Pour 1/3 of the egg white into the egg yolk mixture.

7. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to avoid defoaming the egg whites.)

8. After stirring evenly, pour all the egg yolk paste into the bowl containing egg whites. The stirring process should be quick, and do not be cautious to extend the stirring time to prevent defoaming due to too long a time.

9. Use the same method to stir evenly until the egg whites and egg yolk paste are fully mixed. The picture shows the shape of a successful cake batter.

10. Pour the mixed cake batter slowly into the mold, like a ribbon slowly sliding down. Smooth it out, hold the mold with your hands and shake it hard on the table twice to shake out the large bubbles inside.

11. Put it in the preheated mini oven, bake at 130 degrees for about 30 minutes. Take it out and insert a toothpick into the middle to remove it when there is no stickiness.

12. Isn’t it beautiful?

Although restaurants offer many dishes and they taste good, they are not as hygienic as making them yourself. The recipe of Cocoa Chiffon Cake (8 inches) is simple and you can give it a try.