Moist & Fluffy Chocolate Chiffon Cake | 湿润蓬松巧克力戚风蛋糕

Healthy recipe. NO cream of tartar. NO baking powder. 健康食谱，无塔塔粉，无泡打粉。

Chocolate Chiffon Cake

Ingredients:
A) Batter
5 nos egg yolks
40ml Corn oil
80ml Milk
100g Low protein flour
30g Castor sugar
25g Cocoa powder

B)  Meringue
5 nos Egg whites
70g Castor sugar
1 tsp Lemon juice

Steps:
1) Put the egg yolks and castor sugar into a mixing bowl and stir well.
2) Add in the oil, stir well.
3) Add in milk, stir until well combined.
4) Add in Cocoa powder, mix well.
5) Sifted in the low protein flour, stir until well corporated. The mixture should be thick, smooth and free from lumps. Then set the mixture aside.
6) Add the egg whites and lemon juice, whip until foaming.
7) Gradually add the custor sugar in 3 batches and whip until reach a stiff peak condition.
8) Gently fold the meringue into the batter in 3 additions until well combined.
9) Pour the batter into a 8 inch chiffon pan.
10) Tapping the pan on table helps settle the batter and release any air bubbles.
11) Bake in a preheat oven at 160c for 50 minutes.
12) Invert the pan immediately out from the oven and let it cool completely.
13) Once cooled, press gently around the edges to release the cake.

Thank you for watching. Please subscribe and click on the bell icon to get the latest videos. Feel free to leave your comments.
__________________________________________
 
可可戚风蛋糕

 材料：
A)   面糊

5颗 蛋黄
40毫升 玉米油
80毫升 牛奶
100克 低筋面粉
30克 细砂糖
25克 可可粉
B)蛋白霜

5颗 蛋白
70克 细砂糖
1茶匙 柠檬汁

做法：
1）将蛋黄及细砂糖放进搅拌碗，混合均匀。
2）加入玉米油，混合均匀。
3）加入牛奶，混合均匀。
4）加入可可粉，混合均匀。
5）加入过筛的低筋面粉拌均至面糊浓稠，丝滑及无颗粒。放一旁待用。
6）把蛋白及柠檬汁，打发至大汽泡状态。
7）将细砂糖分3次加入，打发至干性发泡。
8）把打好的蛋白霜分3次加入面糊，翻拌均匀。
9）将面糊倒入8寸戚风模 具
10）在桌上敲几下使面糊沉降并释放困在其中的空气泡。
11）放入预热烤箱160度50分钟。
12）烤好之后，马上取出倒扣至完全冷却。
13）轻压边缘及向内轻推取出蛋糕。

谢谢收看，请订阅关注及开启小铃铛。欢迎留言。

#chocolatecake
#巧克力蛋糕
#dessert