Zebra pattern chiffon cake

Overview

I like the softness and delicateness of chiffon, so I made a patterned one this time

Separate the egg white and egg yolk (the container holding the egg white must be water-free and oil-free, and there must be no egg yolk in the egg white, otherwise it will be difficult to whip)
Add 20g of sugar into the egg yolks and stir until the sugar melts
Add corn oil, mix thoroughly with egg yolk, then add milk, mix well. Finally, sift in the flour and mix gently to combine.
Beat the egg whites with an electric egg beater (add 60g of sugar in three batches, beat until the egg whites can stand up in small triangles)
Mix one-third of the egg whites and egg yolk paste evenly
Pour all the egg yolk paste into the container with the remaining egg whites and mix evenly.
Divide the mixed cake batter into two parts, sift cocoa powder into one part and mix evenly.
Use two spoons to alternately scoop the two portions of cake batter into the middle of the mold, allowing the two colors to layer together.
Place in the preheated oven and bake at 160℃ for 60 minutes
Take it out, shake it twice, turn it upside down on the grill to cool completely and remove from the mold, and you're done!