Patterned Chiffon Cake

Overview

How to cook Patterned Chiffon Cake at home

Tags

• baking
• cake flour
• cocoa powder
• egg
• oil
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate 5 egg whites and egg yolks, add 20g white sugar to the egg yolks

   

2. 2 Stir until the sugar melts, add 50g oil and stir until combined

   

3. 3 Add 50g milk and stir until completely combined and no separation of butter and milk can be achieved

   

4. 4 Divide into 2 portions

   

5. 5 For one portion, add 45g low flour and mix well; for one portion, add 35g and 10g cocoa powder, mix well and set aside

   

6. 6 Add 5 ounces of lemon juice to the egg whites, add 50g of sugar in 3 batches and beat until dry peaks form

   

7. 7 Divide the egg whites into 2 portions and add them to the batter above and mix well

   

8. 8 Mix the two batters and pour them into the mold

   

9. 9 Bake in the oven at 135 degrees for 50 minutes

   

10. 10 Let cool and cut into pieces