“No collapse according to the formula.”
How to make Chocolate chiffon cake
Separate the egg whites from the yolk, and divide the egg whites into a clean, oil-free bowl. Egg yolks ➕ 10 grams of sugar, sift the flour and cocoa, and mix well.
Chocolate melts in water.
Add the yolks in step 1.
Add a little lemon juice to the egg whites and add 20 grams of granulated sugar three times. Beat until stiff peaks form.
Turn the egg white batter up and down. Pour into the mold. Put it in the preheated 160 degree oven and turn it to 150 degree heat up and down for 30 minutes.
When it comes out of the oven, flip it over and let it cool… Make sure there is no collapse according to the formula…
That’s six inches, double eight…
Chocolate chiffon cake
- 3 egg yolk
- 34 g milk
- 30 g sugar
- 34 g corn oil
- 50 g cake flour
- 7 egg white
- 5 g cocoa powder
- lemon juice
- 30 g Chocolate