My two daughters particularly like to eat cake-like desserts. It is also because they like to eat them. I have gradually learned to make some simple cakes and bake some for the children from time to time.
I usually use an oven to make cakes. Recently, I have been using the air fryer a lot. The 6-inch cake mold is just right, so I simply used the air fryer to make a 6-inch cocoa chiffon cake for the children to eat after school. It is soft and fluffy. It's delicious and the kids love it too.
Cocoa Chiffon Cake is not difficult to make. It just adds cocoa powder on the basis of the original chiffon cake that we usually make. The baked cake is sweet but not greasy, soft and delicious, and extremely delicious. Yes, it is easier to use an air fryer.
A friend just said that I only have an air fryer at home and no oven. I occasionally want to make a cake, but there is no suitable recipe to refer to, so I wrote this recipe. The ingredients are simple, the method is simple, and it is easy to operate. The cake is made. It’s very delicious. If you like it, please read the recipe below carefully!
[6-inch cocoa chiffon cake]
Ingredients required: pure milk 40g, corn oil 20g, 3 eggs, 50g low-gluten flour, 7g cocoa powder, white sugar 30g.
html Detailed instructions for 86-inch cocoa chiffon cake:
1. Prepare the required ingredients. You can use corn oil as oil, or you can replace it with butter, or other cooking oil without a special taste. If you want to make an oil-free cake, you can also replace the same amount of corn oil with pure milk.
2. First separate the egg whites and egg yolks and place them in two containers respectively to ensure that the containers are oil-free, water-free and dry;
3. Pour the milk and corn oil into the egg yolk bowl. The conventional steps are milk and corn. The oil is first stirred in a container until it is fully integrated, and then mixed with the egg yolks; it is also possible to stir them together in this way. You need to stir for a while with a hand mixer;
4. Then sift the low-gluten flour and cocoa powder into the egg yolk bowl. To prevent agglomeration, be sure to sift;
5. Use a mixer to sift the low-gluten flour and cocoa powder with the egg yolk bowl. Mix the egg yolk liquid evenly to form a smooth and smooth cocoa egg yolk batter;
6. Then put the egg whites into a dry egg beating basin and add all the white sugar;
7. Use an electric egg beater to beat the egg whites until they become dry and foamy. , the color has also become clean white and foamy;
8. Put half of the beaten egg white into the cocoa egg yolk paste, use silicone spatula to mix evenly;
9. Pour into the egg white basin, and mix with the remaining Mix half of the egg whites evenly, and use a spatula to stir up and down or cut, do not stir in circles.
10. Mix into a fine and fluffy cake batter;
11. Pour the mixed cake batter into a 6-inch cake mold, shake it gently a few times to shake out the big bubbles in the cake batter;
12. Put the mold into air frying In the pot;
13. Set the air fryer to 140 degrees for 40 minutes and start working;
14. When the time is up, pull out the frying basket. The cake has been baked and the height has risen;
15. The baked cake still needs to be placed in the pot;
13. Use the drying net to dissipate heat. It is best to turn it upside down to dissipate heat;
16. Wait until the cake is completely cool before demoulding. This chiffon cake is particularly easy to remove from the mold. You can easily take out a complete round cake, and the appearance is quite beautiful.
The cocoa chiffon cake tastes very good, with the aroma of chocolate, and the children like to eat it very much. Cut it into four parts, and when the eldest daughter came back from school, the two children started eating happily. In a short time, a 6-inch cake was eaten.
Cake is a dessert after all. Even if children like to eat it, they cannot eat too much at one time. Making this kind of 6-inch cake is just right, it can satisfy their cravings without eating too much.
If you have an air fryer at home and want to use it to make cakes, you can follow suit.
I have made this cake many times recently, and have tried versions with more oil, less oil, and no oil. I have also tried cocoa flavor, original flavor, matcha flavor, and the children unanimously voted that cocoa flavor is the best, so I used it to write today's recipe. If you want to change to other flavors of cake, You can replace cocoa powder with other related edible powders, which is basically feasible. If you like it, give it a try!
Hello, this is Mordor Kitchen, I am Domma! A stay-at-home mom with two lovely daughters. I love running around with my kids and cooking at home! I strive to make my life as a stay-at-home mom simple and beautiful, thank you for your support and encouragement!
