Zebra pattern yogurt cake
Overview
A cake that combines both appearance and taste, worth trying.
Tags
Ingredients
Steps
-
The container is water-free and oil-free. Separate the egg yolk and set aside.
-
It is easier to use the rear egg method. Beat 50 grams of sugar and 130 grams of yogurt evenly.
-
After beating evenly, add 70 grams of corn oil and beat evenly again.
-
Sift in the low flour and mix evenly with egg beaters in Z-shape until the batter becomes smooth.
-
Add egg yolks.
-
Beat the egg yolk batter evenly and set aside.
-
Egg whites of 5 eggs.
-
Add 20 grams of sugar to the egg whites in 2 to 3 batches, beating until the egg whites form small peaks.
-
Add one-third of the egg whites to the egg yolk batter, and use a spatula to stir until evenly combined.
-
Then pour the mixed batter back into the beaten egg whites, and continue to stir and mix until even.
-
Divide the batter into two parts, a little more white batter and a little less cocoa batter. I weighed the containers in advance and then weighed the total weight after I was done, so I could divide them up easily. Sift cocoa powder into a small amount of batter and mix evenly. The oven begins to preheat. Fire up and down, 150 degrees.
-
This is the first time I have made it. The mold is also lined with oil paper. After testing, I feel that if it is not spread, the batter will flow more easily. First scoop in a spoonful of white batter.
-
Then scoop a spoonful of cocoa batter into the middle of the white batter. And so on, one spoonful of white, one spoonful of cocoa. Alternate more than ten times, and the texture of the finished product will look good. Worried about affecting the texture, I didn't shock the bubbles.
-
Comes out of the oven after 1 hour.
