Chiffon chocolate sponge cake

Step-by-step cooking

1. Step 1:

   

   Measure out all the ingredients. It's much easier to cook this way.

2. Step 2:

   

   Sift flour, cocoa, baking soda and baking powder into a bowl. Mix everything until smooth.

3. Step 3:

   

   In a whipping container, break the eggs and add a pinch of salt. It sets off the sweetness and chocolate of baking like nothing else.

4. Step 4:

   

   Pour sugar to the eggs with salt.

5. Step 5:

   

   Beat the eggs with sugar and salt.

6. Step 6:

   

   You will get a lush light mass.

7. Step 7:

   

   Add half of the dry mixture to the beaten eggs. Stir until smooth.

8. Step 8:

   

   Add milk to the mixture.

9. Step 9:

   

   Add odorless vegetable oil to the mixture.

10. Step 10:

    

    Mix well until smooth.

12. Step 11:

    

    Add the second half of the dry ingredients mixture and mix well.

13. Step 12:

    

    Add boiling water.

14. Step 13:

    

    Stir. The dough is ready. It turns out to be quite liquid.

15. Step 14:

    

    Put the dough into the prepared baking dish.

16. Step 15:

    

    In the photo, a shape with a diameter of 16 cm. For small cakes with a diameter of 15 to 21 cm, one portion of dough is needed, for a diameter of 22-27 cm - one and a half portions. For two-storey cakes, count the volume of dough for each floor separately. It is better to divide a one-and-a-half and a double portion into two sets or two forms, so the dough is baked better.

17. Step 16:

    

    It is better to cover the narrow form with foil so that the dough is baked evenly over the entire height. Bake the chocolate chiffon sponge cake at 180 degrees for 40 minutes. A narrow form or a one-and-a-half (double) portion will have to be held longer.

18. Step 17:

    

    Check readiness with a splinter.

19. Step 18:

    

    Remove the slightly cooled biscuit from the mold, free it from parchment and cool completely on a grate or wooden board. From ceramics or plastic, the bottom of the biscuit will become wet and spoil all your efforts.

20. Step 19:

    

    A completely cooled biscuit can be decorated with powdered sugar and served with tea. It is very tasty and does not require supplements. If you want to make a cake out of a sponge cake, wrap it in a film and keep it in the refrigerator for 2 hours to a day. Then collect the cake.

21. Step 20:

    

    The sponge cake turns out to be porous and moist.