Chiffon Cake Sandwich

Ingredients

• 15 gr cocoa powder
• 55 ml liquid milk
• 35 g dark chocolate (melted)
• 35 gr cooking oil
• 1/2 tsp chocolate paste
• 65 gr low protein flour
• 1/2 tsp baking powder
• 4 egg yolks
• 4 egg whites
• 1/2 tsp lime juice
• 1/4 tsp salt
• 90 gr sugar

Method

• 1. Dissolve cocoa powder with hot liquid milk, add DCC and cooking oil, stir well, set aside
• 2. Sift the flour and baking powder, pour little by little into the chocolate paste solution no. 1, while stirring slowly with a whisk
• 3. Add egg yolks, mix well, set aside
• 4. Beat egg whites, salt and lime juice until half fluffy, add sugar little by little until it runs out, beat until stiff
• 5. Pour little by little into the flour mixture while stirring slowly until smooth
• 6. Pour into a 20cm chiffon pan for the recipe for 6 eggs (for 4 eggs, it should be a 16cm pan, but I used an 18cm pan so it's shorter)
• 7. Oven 60 minutes at 160 degrees (me: oven for 15 minutes at 170 degrees then remove, buy the slit above using a knife, put in again, lower the heat to 150-160 degrees, 35-40 minutes), adjust according to your respective oven.

Toppings

• Whipped cold liquid cream (beaten until stiff)
• Strawberry

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