No oven required – a bread machine suffices. If no mold is available, use the bread pan directly by lining it entirely with parchment paper before pouring in the cake batter.
Ingredients: – 45g low-gluten flour – 10g cocoa powder – 3 eggs (approx. 63g with shell) – 33g corn oil – 40g milk – 2g lemon juice Instructions: 1. Heat corn oil to 70°C. If no thermometer is available, heat until fine strands form at the bottom of the oil. 2. Add cocoa powder and mix evenly, then incorporate milk and stir until combined. 3. Sift in low-gluten flour and blend uniformly. Add egg yolks and mix until no dry flour remains. 4. Combine egg whites with lemon juice and white sugar (sugar can be added all at once). Whip until stiff peaks form. 5. Fold one-third of the meringue into the yolk mixture, then return the mixture to the remaining meringue and gently fold until uniform. 6. Pour into a 6-inch chiffon mold. If unavailable, line the bread pan with parchment paper (as non-removable bottoms hinder demolding). 7. Preheat the bread machine’s baking function for at least 5 minutes. Place a steaming rack inside, set the chiffon mold on it, and cover. 8. Bake for 50 minutes. Immediately invert after baking and allow natural cooling to prevent shrinkage. 9. The texture remains excellent with strong rebound. An image of a plain version baked in the bread pan is included for reference.
