Chocolate Chiffon Cake


Protein 4
Sugar 50g
1t lemon juice
Egg yolk paste
4 egg yolks
Salad oil 50g
50ml milk
Nutella sauce 50g
Low-gluten flour 135g
1t salt


1. Preheat oven to 160 degrees C Sift the flour mix milk chocolate sauce Stir

2. Stir egg yolks into the pot then add salad stirring, stirring chocolate milk, add vanilla extract and mix well with salt (do not add vanilla extract)

3. In another bowl pour the protein to play after an electric mixer and beat until small bubbles, add 1/2 of the sugar and 1 teaspoon lemon juice (lemon juice may not be added), to continue its rapid stirring until a more detailed post-bubble, add the rest of the granulated sugar, high-speed mixing until stiff

4, take half of the meringue into the (egg yolk), and later with spatula fold way mix, the mix egg yolk protein paste, pour the remaining cream and mix well

5, pour cake mold, tapping the desktop exhaust air a few times, in preheated oven at 160 degrees bake for 35-40 minutes

6, cake cooked, remove and immediately buckle down, you can cool down after eating release