Chiba Pattern Cake
Overview
The very common Chiba pattern cake is often made into a cake roll. I feel that I am not that good at it, so I cut it directly into cake pieces without rolling it, and added some raspberry jam, which tastes great~
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Ingredients
Steps
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The egg white and yolk are separated.
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Add three drops of lemon juice to the egg whites.
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Add sugar for the first time.
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Two drops of vanilla extract.
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Beat until coarse foam forms.
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Add the remaining sugar in two batches and beat until wet peaks form.
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Add raspberry jam and corn oil to the egg yolks.
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Mix well.
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Sift in cake flour.
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Mix well.
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Take one-third of the egg white and put it into the egg yolk batter.
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Mix well.
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Pour the mixed egg yolk paste into the remaining egg whites (remember to take out a small portion of the egg whites to use for the cocoa powder paste later).
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Continue to stir evenly.
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Pour onto the baking sheet and tap to remove any large air bubbles.
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Mix a small amount of egg whites and cocoa powder.
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Place in a piping bag.
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Use cocoa paste to draw stripes on the cake batter
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Use a toothpick to score the pattern (I added a few more lines later).
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Preheat the oven to 160 degrees for about 40 minutes.
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After baking, remove the tin foil or oil paper and let cool.
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After completely cooling~
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Cut into pieces~
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Let’s eat~
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O(∩_∩)O haha~
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Not bad~
