A fragrant and charming chocolate chiffon cake, super easy to make, even beginners can easily master it

Prepare the ingredients, then separate the egg yolks and egg whites. Put the egg whites in the refrigerator for later use. Next, mix the milk and cooking oil, add the egg yolks and stir, then sift in the cocoa powder and cake flour, and continue stirring until no dry flour remains.

Before whipping the egg whites, first install the whisk attachment on the stand mixer. Using a 16-wire reinforced whisk works quite well for whipping. If you don't have a stand mixer, you can also use an electric hand mixer to whip the egg whites.

Put the refrigerated egg whites into a bowl, add a few drops of lemon juice, and start whipping at high speed with the stand mixer.

When whipping the egg whites, add sugar in three separate batches and whip until stiff peaks form. A friendly reminder: make sure to stop and check the status in the middle of whipping. I didn’t pay attention to checking, so my egg whites were a bit overwhipped, which caused the cake to crack slightly during baking.

Fold the whipped egg whites into the egg yolk batter in three additions, mixing evenly with the egg yolk batter. Then pour it into a 6-inch mold, gently tap a few times to release air bubbles, and smooth the surface. Bake in the oven at 130°C for 20 minutes, then at 150°C for 30 minutes. Adjust the temperature and time according to the 'temperament' of each oven.

The chocolate chiffon cake is out of the oven. Invert it to cool before serving, and when the kids come home from school, they can enjoy big slices.