Chocolate Chiffon Cake Recipe

Place the separated egg whites in a clean, oil-free, and water-free container.

Separated egg yolks

Add corn oil and milk to the egg yolks and whisk thoroughly with a hand whisk.

Sift in the cake flour and cocoa powder, and mix well with a hand whisk in a Z-shaped motion.

Whip the egg whites until large bubbles form

Add granulated sugar and beat at high speed until it reaches the consistency shown in the picture.

Add cornstarch and continue beating at medium-high speed until stiff peaks form as shown in the picture.

Take one-third of the meringue and fold it into the egg yolk mixture until combined. ♥ Do not overmix!

Pour the egg yolk mixture into the remaining two-thirds of the meringue and fold gently until combined. ♥ Do not overmix! ♥ If you frequently make chiffon cakes, you can simply combine the egg yolk mixture and meringue together and fold gently until combined!

Pour the cake batter into the mold and drop it twice from a height of 15 centimeters to release large air bubbles.

Preheat oven to 155°C (300°F) with both top and bottom heat, and bake for about 45 minutes. ♥ Adjust baking time and temperature according to your individual oven!

Remove the cake from the refrigerator, drop it from a height of 15 cm to release the hot air, then invert it to cool to room temperature (at least one hour). It must be completely cooled!

Remove the cake base from the mold and divide it into three layers.

Add granulated sugar to the heavy cream and whip with an electric mixer on low speed using a single attachment. ♥The heavy cream needs to be refrigerated overnight! ♥It's best to also refrigerate the containers and mixer beforehand! ♥The room temperature should be low, ideally with ice packs around the containers...In short, whipped cream at a low temperature will be more stable and less likely to melt.

Whip the heavy cream until it reaches a piping consistency.

Take a slice of cake

Spread a layer of whipped cream, then use whipped cream to border the edges.

Place the yellow peaches in the center, then seal the fruit with whipped cream.

The same operation applies to the second layer.

Whipped cream seals the entire cake

Toothed scraper-shaped cake accessories

Wrap a transparent cake border around the cake and tie it with decorative rope.

Pipe a circle of decoration with a piping tip

Decorate with cherries, blueberries, and Sichuan pepper wood.

So pretty!