Cocoa-flavored eight-inch Qifeng cake uses 15g cocoa powder. If it is original, it is not necessary to use cocoa powder, and all cocoa powder needs to be replaced with low-gluten flour.

Materials:

70g of low-gluten flour, cocoa powder 15g, 4-5 eggs (with shell weight not less than 270g), 25g of fine sugar (egg yolk), 50g of water, 50g of corn oil, 45g of fine sugar (protein), a few drops of lemon juice (white vinegar) and a little salt.

The practice of eight-inch cocoa Qifeng cake;

1. Separate egg yolk from egg white, and the bowl containing egg white must be free of water, oil and egg yolk;

2. Put the corn oil in the microwave oven for 10 second, add the sieved cocoa powder and stir well, and set aside for later use;

3. Add 25g of fine sugar to water and stir well;

4. Add the melted cocoa powder and oil and stir well;

5. Add the sieved low-gluten flour, and use a manual eggbeater to draw a Z shape and stir evenly;

6. Add the egg yolk, continue to use the manual eggbeater to draw the Z-shape and stir evenly. The egg yolk paste is ready and set aside for later use;

7. Egg white with lemon juice and salt, salt with a pinch is enough, and white vinegar can be used instead of lemon juice;

8. Add fine sugar in three times and beat with electric egg beater until it is dry and foamed;

9. Spoon 1/3 of the egg white cream into the egg yolk paste and mix it evenly;

10. Continue to mix well with the remaining protein cream by stirring;

1 1. Pour into the movable bottom die for seven minutes, and shake it a few times to make a big bubble;

12. Put it into a preheated oven, bake it at the middle and lower layers at 150 degrees for 30 minutes, and then turn to 170 degrees to continue baking for 30 minutes;

13. Insert a toothpick into the bottom of the cake, and it means that it is baked if there is no wet cake paste;

14. Shake it twice after being discharged from the furnace to give off hot air, and then immediately reverse it and let it cool;

15. After completely cooling, demould.