It is said that chiffon cake often makes people "mad". Fortunately, it has always been very good to me and has never made me mad.

In fact, to make chiffon cake, you only need to beat the egg whites well. When mixing the egg white foam and egg yolk paste, you need to be quick and light. Use a turning technique, do not stir in circles. When you see the batter falling into the mold like a ribbon,

Now, congratulations, you have succeeded!

Haha chocolate chiffon cake ingredients; 3 6-inch cake eggs; 30 grams of original cocoa powder; 30 grams of cake flour; 20 grams of brown sugar; 50 grams of hot water; 35 grams of sugar; 35 grams of corn oil. Chocolate chiffon cake making method 1,

Mix the cocoa powder into a paste with hot water.

2. Add corn oil to chocolate paste and mix well.

3. Add sifted brown sugar and mix well.

4. Add egg yolk and mix well.

5. Add the sifted low flour and mix well.

6. Beat the egg whites until they form fish-eye foam. Add the sugar in three batches and beat the egg whites until they become wet peaks.

7. Fold the egg white foam into the chocolate batter.

8. Pour the batter into the mold, shake it a few times, and put it in the oven.

160°30--35 minutes.

Food City website tips: Milk and chocolate are incompatible: the calcium in milk combines with the oxalic acid in chocolate to form calcium oxalate, which can cause dry hair, diarrhea, calcium deficiency and slow growth and development. The nutritional value of chocolate. Chocolate is a foreign word, Chocolate.

Transliteration (once translated as "chocolate").