Low gluten flour 55 grams Cocoa powder 15 grams
Vegetable oil 38 grams Milk 60g
Eggs 3 pieces (60g each) Fine sugar 55 grams
How to make six-inch chocolate chiffon cake Zero failure❗️Super detailed illustration of how to make a six-inch chocolate chiffon cake 1

Step 1

Heat the vegetable oil until it becomes slightly oily. Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 2

Step 2

Pour the hot oil into the cocoa powder Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 3

Step 3

Add milk to the cooled cocoa liquid and stir evenlyZero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 4

Step 4

Sift in the flour and mix into a paste Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 5

Step 5

Add the egg yolks to the batter, and the mixed batter will look like the picture Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 6

Step 6

Add the fine granulated sugar to the egg whites in three batches and beat until dry peaks form. Lift the whisk head of the beaten egg whites to form a small hook, and the egg whites are ready. Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 7

Step 7

Fold the beaten egg whites into the batter in three batches. Pay attention to the mixing technique to avoid defoaming. Pour the batter into the mold and shake it twice to remove the bubbles on the surface. Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 8

Step 8

Preheat the oven, set the upper and lower heat to 150 degrees, middle and lower racks, and bake for 60 minutes. Take it out of the oven and shake it gently to release the heat, turn it upside down and let it cool, then remove it from the mold after cooling.Zero failure❗️Super detailed six-inch chocolate chiffon cake Illustration of how to do it 9

Step 9

The chocolate chiffon cake with fine texture, smooth surface and no collapse is ready. Six-inch chocolate chiffon cake cooking tips

The beaten egg whites must be in a dry foaming state with small peaks. The batter must be mixed evenly. The mold must be an anode mold and cannot be lined with greased paper or brushed with oil. The chiffon cake needs adsorption to grow taller. The baking time is for reference only, please observe