Two-color chiffon cake
Overview
Usually I make too many chiffon flavors for one flavor, but today I’m going to change the recipe and make one chiffon with two flavors. Not only does it have a combination of flavors, but the contrast in color makes it even more beautiful.
Tags
Ingredients
Steps
-
Raw materials are ready
-
Separate the egg white and egg yolk, mix the egg yolk with corn oil, water and 20 grams of icing sugar evenly, and sift in the cake flour
-
Mix evenly without dry powder particles
-
Pour the egg whites into an oil-free and water-free basin, beat at low speed to make a rough foam, pour in 30 grams of powdered sugar, and beat at high speed
-
When fine foam is formed, add 30 grams of powdered sugar and continue to beat at high speed
-
When obvious lines appear, add the remaining powdered sugar
-
Lift the whisk and when the egg whites form straight peaks, turn to low speed and beat for another minute
-
Add one-third of the egg whites into the egg yolk batter, and mix evenly
-
Add another third of the meringue into the egg yolk batter and mix evenly
-
Pour the mixed egg yolk paste back into the egg white bowl
-
Mix evenly until it becomes a fine and shiny cake batter
-
Pour half of the cake batter into the hollow mold
-
Sift 10 grams of cocoa powder into the remaining half of the cake batter
-
Mix well
-
Pour the cocoa cake batter into the hollow mold and stir it slightly with chopsticks
-
After shaking it a few times, place the cake mold into the middle shelf of the preheated oven and heat it up and down to 160 degrees for 50 minutes
-
After taking it out of the oven, shake it a few times, turn it upside down, let it cool and then remove it from the mold
-
Cut into pieces and eat
-
The texture is really delicate
