Two-color zebra pattern cake
Overview
Last night I was watching TV and scrolling through my phone, and I found that many people had made this zebra pattern cake. I thought it was not difficult to make, so I gave it a try today. Although there are not many lines, I feel quite successful in doing it myself O(∩_∩)O ha!
Tags
Ingredients
Steps
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The egg white and yolk are separated. Put 2 and 1 egg yolks into bowls respectively. Add 1 drop of vanilla essence and 10ml of corn oil to each egg yolk. Pour the white vinegar into the egg whites.
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Add 10ml of milk to the bowl of 2 egg yolks, and add the remaining 8ml of milk to the bowl of 1 egg yolk.
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Stir both egg yolk liquids evenly.
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Sift 40g of low flour into a bowl with 2 egg yolks.
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Mix evenly, do not over mix to avoid gluten formation.
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Sift 20g of low flour into a bowl with 1 egg yolk. (For the low amount of powder, I added less at first, and then sifted 2~3g more.)
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Sift in 3g of cocoa powder.
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Mix well.
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Next, beat the egg whites, add 30g of white sugar into the egg whites in three batches, and beat until dry peaks form. The inverted egg basin will not drip.
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Divide the egg whites into two parts, then divide half of the egg whites into two parts and put them into the two egg yolk pastes. The amount of egg whites in the cocoa paste is slightly more.
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Stir the egg yolk paste evenly.
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Pour the egg yolk paste into the remaining half of the egg whites.
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Mix well.
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Also mix the cocoa paste evenly.
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First, take a portion of the original cake batter and put it into an 8-inch removable bottom mold, and smooth it slightly with a spoon.
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Pour another part of the cocoa paste and smooth it out slightly.
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Keep repeating until all the cake batter is used.
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Preheat the oven to 160 degrees for 40 minutes.
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After baking, let it simmer for 2 minutes.
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Invert and let cool.
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Nice demoulding.
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Let’s eat~
