Two-color chiffon cake

Overview

Chiffon Cake Anyone who likes baking must have done it. To be honest, after baking for so long, I got tired of eating chiffon cakes. I added cocoa powder to part of the cake batter and made a two-color chiffon cake. Not only did it have a good visual effect, but it also tasted great!

Tags

• baking
• children
• afternoon tea
• cocoa powder
• corn oil
• egg
• low gluten flour
• soft white sugar
• milk

Ingredients

Steps

1. 1 Prepare the required main ingredients.

   

2. 2 First pour the milk and corn oil into a clean basin, and use a manual egg beater to stir the milk and corn oil until combined. Add the egg yolks again. Continue to stir evenly.

   

3. 3 Divide the egg yolk paste into two parts and sift 25g of low flour into one part.

   

4. 4 Fold the egg batter in a Z-shape until it is smooth, fine and grain-free.

   

5. 5 Sift in 16 grams of sifted low flour and 9 grams of cocoa powder into the other part, and continue to mix in a Z-shape until it is smooth, fine and grain-free (this is two kinds of batter)

   

6. 6 Use a whisk to beat the egg whites until they resemble rough fish eyes, add a few drops of white vinegar or lemon juice, add 20 grams of white sugar and beat the egg whites at low speed.

   

7. 7 Beat the egg white until it changes from fish-eye shape to more delicate, then add 15 grams of white sugar and continue beating at low speed.

   

8. 8 Finally, you can see that the egg whites have been beaten until they start to have lines and are still in a flowing state. , then add the last 15 grams of sugar and continue beating at low speed.

   

9. 9 To beat the egg whites to stiff peaks, when we lift the egg beater, pull up the meringue and it will appear in the shape of short and pointed corners, and the meringue is ready.

   

10. 10 Put half of the egg whites into the colorless egg yolk paste and use a stirring technique to stir the egg whites evenly. The movement should be light and fast. (When stirring the meringue, do not stir in circles, as it will easily defoam.) The correct technique should be like stir-frying. Remember to stir up, down, left, and right! ! !

    

11. 11 Add the remaining egg whites to the cocoa cake batter in the same way and mix evenly.

    

12. 12 Put the two cake batters into piping bags separately.

    

13. 13 Pour one of the primary colors of batter into the center of the mold (don’t pour too much at one time)

    

14. 14 Pour another color of batter on top.

    

15. 15 Keep alternating like this until all the batter is used. Then lift the mold with both hands and shake it gently a few times until the batter becomes flat.

    

16. 16 Use a toothpick to score the batter from the outside to the center of the mold.

    

17. 17 Immediately transfer to the second to last level of the preheated oven and bake at 155 degrees for 35 minutes.

    

18. 18 Bake the cake for 25 minutes. After taking it out of the oven, shake the mold and place it upside down on the baking mesh. Or use two large bowls to place the edges of the mold on both sides to let it cool. Let it cool completely before removing it from the mold.