Teach you to make chocolate chiffon cake, so that you eat more and more want to eat, can not stop
See Steps Appropriate amount
Get the ingredients and utensils (please ignore the strawberry jam, I made two, one plain and one strawberry).
Whisk together egg yolks, milk, and 10 grams of powdered sugar. (Because I made 2 cakes, I doubled the ingredients, which is 6 egg yolks.)
Weigh low gluten flour and baking powder and mix well.
Sift the powder into the egg milk through a sieve and stir until no particles are present. Add salad oil and stir again until well incorporated. (Don't stir too much, just blend to avoid stiffening).
Beat the egg whites. Beat 3 egg whites into an oil-free, waterless bowl. Whisk until thick. Add 10 grams of powdered sugar. Send again.
Beat until the foam is smooth, add another 10 grams of powdered sugar, and continue to beat.
Beat it until it's hard and foamy.
Mix 1/3 of the egg whites into the egg yolk batter, turning up and down to mix well.
Stir until blended.
Pour in the remaining egg whites, turning them up and down again.
When the cake batter is ready, pour it into a 6-inch sheet.
Bake in preheated oven at 160 degrees for 1 hour.
Remove immediately after baking and cool upside down on a rack.
This information comes from experience
Melt the chocolate water and spread evenly over the top of the cake.