Latte art chiffon
Overview
This is an eight-inch chiffon cake! Would it be more beautiful to add latte art on the surface? Give it a try!
Tags
Ingredients
Steps
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After the egg whites and egg yolks are separated, add the egg yolks to the powdered sugar and stir well
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Stir well and then add fresh orange juice and stir well
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Add salad oil and use egg beater to emulsify (beaten for about five minutes until it becomes milky white)
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Sift in low-gluten flour
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Use the egg beater to make a Z-shape and mix well
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Add a few drops of lemon juice to the egg whites
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Use an electric mixer to beat the egg until it becomes rough and add one-third of the sugar
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Beat at high speed until coarse and fine, add one third of the sugar
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Continue beating at high speed until fine lines appear that do not disappear, then add the last third of the sugar
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Beat until you lift the egg beater and a small upright corner appears, which means the egg whites are ten-fat
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Take one-third of the egg whites and mix them with the egg yolk paste using a spatula or cutting and mixing techniques
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Mix well and then pour into the remaining egg yolk batter and mix well using the same hand movements
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After mixing well, take two tablespoons of cake batter into a small bowl and sift in seven grams of cocoa powder and mix well
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Pour the cake batter into the eight-inch mold, smooth the surface and lightly shake it a few times
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Put the cocoa paste into a piping bag, cut a small slit and draw three circles on the cake batter
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Then use a toothpick to draw out the pattern
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Preheat the oven to 150 degrees for ten minutes
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Bake the cake in the middle and lower rack of the oven for an hour
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After taking it out of the oven, shake it twice and invert it (use a large cup instead of a wire rack to avoid the marks of the wire rack from affecting the flower shape)
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Finished product pictures
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Finished product pictures
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What it looks like after cutting
