Recipe: Chocolate Chiffon Cake

Home Cooking Recipe: Chocolate Chiffon Cake


Recipe handling: Arai Satoshi "Beginners are also ok! Hurricane cakes of their own workmanship formula" P24 replaces bitterness, sweetness and other materials to present different flavors. 1 tsp = 5cc, 1 tbsp = 15cc, egg = L size (net weight 60g) 1 tsp weak finger no more than 1 tsp is the specific step to refer to the original hurricane cake /101769449/



  1. Preparation: 1. Refer to the basic practice of hurricane cake. (See the introduction link) 2. Low-gluten flour is sifted together with cocoa powder. 3. The chocolate is heated and dissolved in a microwave oven for use.

  2. PS: Due to the high oil content of chocolate, the protein cream is easy to defoam. After pouring the meringue, it is recommended to mix as gently as possible.

  3. Baking time: 17cm hollow mold, 180 degrees fire, about 25 minutes. 20cm hollow mold, 180 degrees fire, about 30 minutes.

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