Cocoa Chiffon Cake

Add 35 grams of corn oil to the cocoa powder (preheat the oil until warm).

Stir evenly.

Add 35 grams of pure milk.

Stir evenly again.

Sift in 50 grams of cake flour.

Stir evenly in a Z-shaped motion.

Add 3 egg yolks.

Stir evenly (make a Z shape).

Cocoa egg yolk paste is ready.

Add 2 grams of lemon juice to the egg white (freeze the egg white for a few minutes in advance).

Whisk the egg whites until they reach stiff peaks; when you lift the whisk, the peaks should stand upright in an inverted triangle shape, then the meringue is ready.

Take 1/3 of the meringue and fold it into the cocoa egg yolk mixture until well combined. Do not stir in circles to avoid deflating it.

Pour all the mixed batter into the remaining egg whites and fold together evenly again, making sure not to stir in circles; the cake batter is ready.

Pour into a 6-inch chiffon mold from a height of cm, and shake it vigorously.

Place it in a preheated oven, on the lower rack, at 140°C, and bake for 60 minutes (the time and temperature can be adjusted according to your own oven's tendencies).

Alright, after the time is up, immediately take it out of the oven, invert it onto a cooling rack, and let it cool completely.

You can remove it from the mold after it has completely cooled.

Does not crack, does not collapse, does not shrink back.

There is no pudding layer.

The perfect cocoa chiffon cake is finished.