How to make cocoa chiffon cake (8 inches)

A healthy body is a necessary condition for us to enjoy life. Being sick will definitely affect our mood. A reasonable diet can help maintain health better, which we should not ignore. Cocoa Chiffon Cake (8 inches) is easy to make, and the ingredients used in this dish are rich in nutrients.

1. Finished product picture.

2. Prepare the materials and weigh out the required materials. Combine 40g corn oil, 50g milk, 80g sugar, 70g low flour and 15g cocoa powder.

3. Separate the egg whites and yolks and place them in two larger deep bowls without water or oil.

4. Beat the egg yolks, add 30g of white sugar and mix well.

5. Add 50g of milk and mix well.

6. Add corn oil and mix well.

7. Mix the low flour, salt and cocoa powder, sift them once, and then sift them into the egg yolk paste. Sift twice to make it finer and easier to mix.

8. Use a hand whisk to gently stir until the batter becomes fine without any dry powder, then stop stirring.

9. Preheat the oven to 170 degrees. Add 0.5g of tartar powder to the egg whites, beat with an electric whisk until it becomes coarse foam, then add one third of white sugar.

10. Continue beating until it becomes thick and fine bubbles, then add one third of white sugar.

11. Continue beating until texture appears, then add the remaining one third of sugar.

12. Continue beating until the whisk stands upright at a small pointed angle, then stop beating. This is hard foam.

13. Add one third of the meringue to the egg yolk paste, and use a rubber spatula to quickly stir and fold it evenly. Do not stir in circles as this will cause the egg whites to deflate.

14. Pour all the mixed batter into the meringue.

15. Stir quickly and evenly in the same way as cutting and stir-frying vegetables. The mixed batter should be smooth and flowable.

16. Pour the batter into an eight-inch cake mold, smooth it with a spatula, hold the mold with both hands and shake it vigorously twice to remove large bubbles.

17. Bake in a preheated oven at 170 degrees on the lower layer for 50 minutes.

18. When the time is up, wear heat-insulating gloves and take it out.

19. Hold the mold with both hands and drop it freely from a height of 20 cm to shake out the heat inside, then immediately turn it upside down to cool.

20. Let it cool down and then remove from the mold.

21. Finished product picture.

22. Internal map.

23. Internal map.

Eating more home-cooked meals is good for your health. The method of making cocoa chiffon cake (8 inches) is simple and easy to learn. You can make it anytime you want to eat it. The ingredients are also common, and the flavor can be added according to your own taste to satisfy the wishes of picky foodies.