Chiba pattern chiffon cake

Overview

How to cook Chiba pattern chiffon cake at home

Tags

• baking
• maternity
• children
• cake
• chiffon cake
• fast food
• lunch
• cake flour
• cocoa powder
• corn oil
• egg
• vanilla oil
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Some ingredients: cake flour, white sugar, vanilla oil, eggs, milk, cocoa powder

   

2. 2 Separate the egg white and egg yolk, about 180 grams of egg white and 85 grams of egg yolk

   

3. 3 Add 20 grams of white sugar to the egg yolks and stir well. Add corn oil and vanilla oil and stir well. Finally, add milk and stir well

   

4. 4 Sift in the flour and mix gently with irregular movements

   

5. 5 Shake the mixed egg yolk liquid for a few times and set aside

   

6. 6 Add a few drops of white vinegar to the egg whites, add 60 grams of sugar in three batches, beat at high speed until wet peaks form, then beat at the lowest speed for about one minute

   

7. 7 The egg bubbles on the egg beater should be in an upright shape

   

8. 8 Spoon a piece of meringue into the egg yolk batter and mix well

   

9. 9 Pour the mixed egg batter back into the meringue, and mix gently from bottom to top

   

10. 10 Leave a little of the mixed egg batter, pour the rest into the baking pan, and scrape it evenly

    

11. 11 Sift the cocoa powder into the egg batter, mix well with a rubber spatula, and put it into a piping bag

    

12. 12 Spread the cocoa paste vertically onto the baking sheet

    

13. 13 Use a toothpick to make horizontal lines

    

14. 14 Shake the baking pan a few times, place it in the middle and lower racks of the preheated oven, bake at 150 degrees for about 40 minutes

    

15. 15 When the time is up, take it out immediately, shake it a few times, put it upside down on the grill, tear off the side of the oil paper to dissipate heat

    

16. 16 Turn over after cooling, cut into small pieces and serve