CHOCOLATE CHIFFON SPONGE CAKE! IT ALWAYS succeed! WITH a HAND mixer ! Very tasty!!

In this video, I also bake an Always lush and successful CHOCOLATE CHIFFON SPONGE CAKE! It always works out ! Very TASTY ! With a finely porous structure!
WITH A HAND MIXER !
I show in this video how to bake this biscuit with an even sidewall!
INGREDIENTS for a biscuit for a 20 cm mold (as in the video)
(all products are at room temperature)
6 eggs weighing 50 g each
we divide it into whites and yolks!
8 g vanilla sugar
20 g of corn starch
180 g of sugar
120 ml of milk
90 g of odorless vegetable oil
180 g flour
40 g of cocoa powder (not alkalized)
10 g of baking powder
bake at a temperature of 175 degrees Celsius at an average level without convection top-bottom mode for about 40-50 minutes. Until the skewer is dry.
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