Water-free and oil-free—two-color angel food cake

Overview

How to cook Water-free and oil-free—two-color angel food cake at home

Prepare the materials, sift the flour and cocoa powder twice and set aside. Preheat the oven to 180 degrees. Grease a 7-inch angel mold with oil and flour and set aside.
Add a few drops of white vinegar to the egg whites and beat until thick.
Add fine sugar in 3 batches.
Beat until wet foam. As shown in Figure 4.
Add cake flour.
Cut and mix evenly.
Pour half of the mixed batter into the angel mold and smooth it out with a spatula. Place in the middle rack of the oven and bake for about 7-8 minutes.
While baking the plain cake layer, add the remaining half of the batter to the cocoa powder and mix well. I added cocoa powder directly in this step. I feel that the finished cocoa layer is a little drier than the original cake layer. You can first use a small amount of water to make a paste of cocoa powder and then mix it with the original batter. This should have a better taste.
After 7-8 minutes, the surface of the original cake layer is a bit hard, take it out of the oven.
Pour in the remaining regular cocoa cake batter.
Put it in the oven and continue baking for 20 minutes.
After taking it out of the oven, turn it upside down, let it cool, and remove it from the mold.