How to Make 6 Inch Chocolate Angel Food Cake

A 6-inch chocolate chiffon cake Eggs Rice cake is a dish that many people know how to make, and different methods can produce varying flavors.Cooking Network shares with everyone the recipe for a 6-inch chocolate chiffon cake makes it simple, delicious, and satisfying. By following this method, you can create a 6-inch chocolate chiffon cake that is fragrant, sweet, and has a variety of tastes. Many similar dishes can be made in the same way.

A 6-inch chocolate chiffon cake Ingredients Introduction

Low-gluten flour (40 grams) Corn oil (30 grams)Eggs Egg yolks and whites separated into two separate, water- and oil-free bowls.

Milk

Prepare all the ingredients

Mix low-gluten flour and cocoa powder together for later use.

Yolk mixture Egg yolk and Egg white Add milk, corn oil, and sugar to the egg yolks and mix well.

Gradually mix in the low-gluten flour and cocoa powder (mix twice, ensuring thorough mixing between additions).Mixing the batter Milk Sugar Egg white

White vinegar

Whip the egg whites to form rough foam.

whipped to stiff peaks in three stages. When lifting the beater, there should be a straight little peak.Whipping the meringue One-third of the meringue is added to the batter and mixed well.

Mixed cake batter

Oven

Preheat oven at top heat 90°C, bottom heat 180°C. Pour the batter into a 6-inch mold, level the surface with a spatula, and shake the mold to release large air bubbles.

Mixed cake batter with meringue added

Baked cake batter

13.Preheat oven at top heat 90°C, bottom heat 150°C. Place the cake on the lower rack for 40-45 minutes. After baking, shake it to release air bubbles and then invert it onto a cooling rack to cool before unmolding.

Final product image

Remove from the oven immediately and shake it gently.

Turn it upside down on a cooling rack to cool before unmolding.