Cocoa almond chiffon cake

Eggs 8	Milk 170g
Corn oil 60g	Cocoa powder 35g
Almond flour 40g	Cake flour 120g
Lemon juice 10 drops	White sugar 110g

Cocoa almond flavor chiffon cake recipe

Step 1

8 eggs, separate egg yolks and egg whites and set aside.

Step 2

Add 170g of milk and 60g of corn oil to the egg yolks and stir evenly.

Step 3

Add 35 grams of cocoa powder to the egg yolk mixture and stir evenly.

Step 4

Then add 40g of almond flour"br8" src="https://cp1.douguo.com/upload/caiku/c/9/2/200_c980ff1753312fa5e8c6b78e41a6f7d2.jpeg" alt="Cocoa Almond Flavored Chiffon Cake Recipe Illustration 5" / >

Step 5

Finally, add 120g of low-gluten flour, stir evenly and set aside. When stirring, stir ten times on the left and ten times on the right, paying special attention to avoid gluten.

Step 6

Add ten drops of lemon juice to the egg whites and start beating. When the egg whites are beaten at medium speed until they are in the form of fish-eye foam, add one-third of the sugar, then turn to high speed and beat.

Step 7

When whipping until dense foam appears, add one-third of the sugar.

Step 8

Add the remaining one-third of the sugar and continue beating at high speed.

Step 9

Whisk the egg whites until they reach dry peaks.

Step 10

Add one-third of the beaten egg whites to the chocolate batter and stir evenly like stir-fry.

Step 11

Add another third of the egg white and mix evenly.

Step 12

Finally add the remaining third of the egg whites and mix well.

Step 13

Add the evenly stirred batter into the mold and shake out the air bubbles.

Step 14

Preheat the oven to 145° and bake for 50 minutes.

Step 15

After taking it out of the oven, turn it upside down and let it dry until completely cool.

Step 16

After cooling, unmold the cake and pat away any crumbs to make it look better. Cocoa almond flavored chiffon cake cooking tips