Six-Inch Chocolate Chiffon Cake

Separate the egg whites and yolks. The bowl for the egg whites should be free of oil and water. It's best to refrigerate the egg whites for a while, as this makes them particularly easy to whip.

Add hot water and corn oil to the cocoa powder in sequence and stir until there are no granules or oil spots. Add the sifted flour and stir using a Z-shaped motion. After mixing evenly, add the egg yolks and stir together until well combined.

When whipping egg whites, you should preheat the oven first. Preheat to 150°C for more than ten minutes. Add a little lemon juice to the egg whites to stabilize them; if you don't have lemon, you can use white vinegar instead. Start whipping with a high speed. When the egg whites reach the 'large fish eye' stage, add sugar for the first time; when they reach the 'small fine hole' stage, add sugar for the second time; when they form patterns, add the remaining sugar. At this point, switch the mixer from high to low speed and continue whisking until stiff peaks form, and it's done.

Take one-third of the beaten egg whites and add it to the egg yolk mixture. Use a folding technique to avoid deflating the egg whites. After mixing evenly, pour the egg yolk mixture into the remaining egg whites and fold quickly until well combined. The shorter the mixing time, the better the egg whites will retain their structure.

Pour the mixed egg batter into the cake mold, tap it a few times to remove large air bubbles, sprinkle with colorful sugar sprinkles, and then put it into the oven. Bake at 130°C for 30 minutes at first, then at 150°C for 20 minutes.

Once baked, take it out, tap it a few times to release the steam, turn it upside down to cool, and carefully remove it.