Exclusive Chocolate Chiffon Cake

Heat the chocolate and corn oil and stir until smooth with no lumps.

Sift the cocoa powder and low-gluten flour and add them to the chocolate corn oil batter, then stir evenly. Then sift the chocolate batter once more; doing so will make the cake delicate and delicious.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Fold the egg white mixture into the cocoa egg yolk mixture in two additions, stirring evenly from the bottom up.

Finally, pour the egg yolk cocoa mixture into the egg white mixture and fold evenly from the bottom up.

Pour in the cake batter and gently tap it.

Water bath method, pour in the cake batter, bake at 150 degrees with top and bottom heat for 60 minutes.

Every oven brand has different sizes, and the set temperatures and times are also different.

Take out and demold while cold cutting.

Finished product diagram. Cut into pieces.

Finished product diagram. Cut into pieces.