Zebra pattern chiffon cake

Overview

It has a light and delicate texture and beautiful texture. Cut into a piece and it is a delicious afternoon tea dessert. Come and share it with me!

Tags

• baking
• cake
• chiffon cake
• baking powder
• cocoa powder
• cream of tartar
• egg
• low gluten flour
• salad oil (flavorless)
• vanilla extract
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare two clean, oil-free and water-free basins to measure the egg yolks and protein.

   

2. 2 Put the egg whites aside first, mix the milk and salad oil until they are not separated, and then pour them into the egg yolk basin.

   

3. 3 Sift in the low-gluten flour in two batches, sift in the first time and mix until there are no particles. Sift in the flour in the second time and mix evenly.

   

4. 4 Pour a small spoonful of vanilla extract into the batter and stir evenly.

   

5. 5 Add cream of tartar to the egg white bowl and start beating the egg whites. Add fine sugar in 3 batches and beat the egg whites until they become wet peaks. Lift the egg beater and you will be able to pull out long but not straight corners.

   

6. 6 Mix the beaten egg whites and egg yolks, stir up and down, do not stir in circles. Don't add the egg whites all at once, divide it into 2-3 times. Wait until they are completely mixed with the egg yolks each time before adding other egg whites.

   

7. 7 Divide half of the evenly mixed batter into sifted cocoa powder and mix evenly.

   

8. 8 Take an 8-inch cake mold. Here we recommend that if it is a bottom-free mold, wrap a layer of tin foil around the outside to prevent the water from evaporating too quickly during baking and causing the bottom to burn. Pour a large spoonful of white flour batter into the middle of the mold, then pour a large spoonful of cocoa batter into the middle of the white batter, so that they overlap one by one.

   

9. 9 After pouring everything in, there is no need to stir, the batter will settle on its own, and you can shake it gently to remove large air bubbles. The one I have here is no longer a zebra pattern. When I was doing it, I found that with a few scratches with a toothpick, beautiful lines appeared immediately, which looked like a freehand painting with splashed ink. I like this. Everyone can play whatever they want

   

10. 10 Place the poured batter into the preheated oven. Bake at 180 degrees for about 25 minutes. The baked cake is shaken vigorously a few times, and then immediately inverted on a cooling rack. When it is warm, it will easily unmould itself.

    

11. 11 I did this for about 20 minutes, and then completely unmoulded it. There was basically no cake left on the mold, so it was quite complete. It is recommended to use Sanneng's live bottom mold here, which is very easy to use.