Zebra pattern chiffon cake

Prepare the required ingredients

The egg yolk and protein are separated and placed in oil-free and water-free containers

Add 30g of white sugar to the egg yolks and mix into a smooth, particle-free egg yolk paste

Stirred egg yolk paste

Pour corn oil into the egg yolk paste and stir evenly

Pour the milk into the mixed egg yolk paste again and mix well

Sift the flour into the egg yolk paste and stir until there are no lumps

Add a few drops of lemon juice to the egg whites and beat until thick. Add 20g of sugar

When continuing to beat the protein until it becomes fine and smooth, add 20g of sugar for the second time

Beat the egg whites at high speed until the egg whites form curved peaks when lifted, which is wet foaming. Add 20g of sugar for the third time

Continue to beat at high speed until the egg whites form short, upright peaks, and the container holding the egg whites is inverted so that the egg whites do not fall out. Turn off the egg beater

Pour 1/3 of the egg white into the egg yolk paste and stir evenly

Pour the mixed cake batter back into the remaining 2/3 of the egg whites

Stir into a fine cake batter

Take half of the chiffon cake batter and add cocoa powder

Stir into cocoa cake batter

Take the mold, pour one spoonful of original cake batter and one spoonful of cocoa cake batter successively

After mixing the cake batter, gently tap the mold a few times to remove large bubbles. Place it in the oven that has been preheated ten minutes in advance. Set the middle and lower layers at 140 degrees and heat up and down for 50 minutes. After baking, take it out and knock it down a few times to cool down and slice

Finished product pictures

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