Homeemade Cocoa Sponge Cake Method

It seems I've never made a cocoa chiffon cake before, so let's give it a try for some reason. I found Feijuan's recipe and adjusted the quantities. But when I carefully examined it, I realized that this method was quite different from what I'm used to.milk and oil are supposed to be mixed and heated together. With so many things going on, I don't want to spend time on something unknown. So, I still followed Feijuan's recipe but adapted the usual process. The result was still pretty good, though the surface did crack a bit. I haven't baked a perfectly smooth-chocolate chiffon cake since then.....

milk 30 grams,corn oil 12 grams, cocoa powder 7 grams, low-flour 31 grams,egg yolks 31 grams, protein 75 grams, granulated sugar 45 grams . 1. Add 15 grams of sugar to the egg yolks and beat until well combined.

. Add oil and continue beating.

. Pour in milk and mix thoroughly.. Sift cocoa powder withflourand add it to the egg yolk mixture. Mix in an inconsistent direction.. Set aside... Beat the protein into stiff peaks, then divide the sugar into three parts and add them in stages while continuing to beat.. Beat until nine-tenths of the way to full volume.. Take one-third of the beaten egg whites and fold it into the batter. Mix well.. Pour the mixture back into the remaining egg whites and gently mix... Pour the mixture into a 6-inch springform pan.. Smooth the surface by tapping the pan on the countertop.

.. Bake in the preheated oven at bottom-middle heat, 140 degrees Celsius, for about 40 minutes..Remove from the oven immediately and invert to cool... Once cooled, flip over to remove the cake from the pan... It seems alright.

It seems okay....