This is a recipe for a chocolate cake that is compliant with Islamic dietary law and can be made without any animal products.

The halal chocolate chiffon cake recipe is the perfect dessert for any occasion.

This cake has a light texture, which makes it a great option for summertime celebrations.

Every time I make a cake, it is original chiffon and whipped cream. In fact, the taste of chiffon cake is more delicious. It's perfect to eat directly without the creamThis 6-inch cocoa chiffon is cut into 6 portionsAs breakfast, afternoon tea, eat at home or take out . Seal up and store in the refrigeratorJust take it out and warm it up before eating, it's as soft as the beginning. Attached is the recipe for the original chiffon cakeJust replaced some of the low flour with cocoa powder. The pores are even, there is no pudding layer, no matter how you press or pinch it can bounce back

Ingredients:

6 inch aluminum movable bottom mold

40g low flour

8g cocoa powder

35g edible oil

40g water or milk

3 eggs (63g top and bottom with skin)

40g white sugar

3g cornstarch

few drops of lemon juice

Instructions:

Add cocoa powder to the oil and stir to dissolve. Add milk and stir to emulsify evenly. Sift the low flour and stir gently in a zig-zag to prevent the flour from becoming gluten, beat in three egg yolks and stir into an egg yolk paste.

Crack 3 egg whites into a basin without oil and water, add a few drops of lemon juice and mix at low speed, the first time you add sugar when large thick bubbles appear, continue to mix at medium speed, when fine bubbles appear, add sugar for the second time, mix at medium speed until it just appears For the texture, add sugar for the third time, add all the sugar, stir at medium speed, then add starch, turn to low speed and beat until medium-dry foam, that is, close the egg beater, after the egg head stops, lift it upright sharp corners.

Add 1/3 of the egg white batter to the egg yolk batter and mix well, then pour it back into the egg white batter and mix up and down. In order to make the big air bubbles disappear during the falling process, pour the batter about 20 cm high from the mold. After pouring, lift and shake twice to remove air bubbles.

Preheat the oven to 300 F, bake for 45~55 minutes, turn to 320 F for another 10 minutes, and stick a toothpick to avoid sticking to the batter. First bake the inside at low temperature, then raise the temperature to dry the surface, the specific temperature is adjusted according to the temper of your own oven. Take out the cinnamon twice to release the hot air, and immediately put it upside down on the grill. If the cake is higher than the mold, put it upside down on the two cups. After cooling down, manually demold. After the baked chiffon cake is cooled, the bottom and top of the cake will not sag or collapse. The tissue is soft and elastic, and it can rebound when pressed.