Chocolate chiffon cake
Let's meet the chocolate chiffon cake decorated with oreo
4 serving
Within 60 minutes
카푸치노
Ingredients
  • egg
    4ea
  • Soft flour
    70g
  • cocoa powder
    10g
  • grape seed oil
    60g
  • Water
    60g
  • Baking powder
    1/2ts
  • Sugar
    110g
  • whipped cream
    300g
  • Sugar
    30g
  • almond powder
  • Chocolate cookie crunch
  • an Oreo
Cooking Steps
STEP 1/7
Prepare flour, cocoa powder, eggs, and unrefined sugar
STEP 2/7
Separate egg whites and yolks, divide 50g of sugar 2-3 times, and make a hard meringue
STEP 3/7
Whip the egg yolk into a bowl, divide 60g of sugar 2 to 3 times, whisk until creamy (when dropped with a whisk, it lasts 2 to 3 seconds), and add water and mix.
STEP 4/7
Add grape seed oil and mix; add pre-sieve flour and baking powder and mix with a knife.
STEP 5/7
Add 1/3 of the meringue first and mix it so that it does not turn off, then add the remaining meringue and mix quickly.
STEP 6/7
Spray water with a chiffon mold (18cm) sprayer and put the dough away from the top. Hit the floor two or three times or stir chopsticks two or three times before baking at 170 degrees Celsius for 25 to 30 minutes.
STEP 7/7
After cooling the chiffon cake, add sugar to the whipped cream, make it hard, and icing. The sides are decorated with chocolate crunch and Oreo cookies, and the top is decorated with whipped cream in a piping bag. Then, I put Oreo cookies and dried blueberries on top. Sprinkle almond powder on the edge
Turn the finished chiffon cake over the cup and let it cool~ It doesn't get wrinkled when you cool it down like this.
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