Zebra pattern chiffon cake

Overview

Chiffon cake has a soft and delicate texture like clouds. It melts in your mouth and leaves people with endless aftertaste. The addition of cocoa powder not only adds some color to the cake, but also gives the cake a bit of aura, giving the cake a special aroma and is very delicious.

Tags

• baking
• children
• cake
• breakfast
• afternoon tea
• cocoa powder
• corn oil
• egg
• low gluten flour
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Egg yolk paste: 1. Separate egg white and protein. (The container containing the egg whites must be water-free and oil-free.)

   

2. 2 Add milk, corn oil, and 20 grams of sugar to the egg yolk basin, stir well

   

3. 3 Sift in the low-gluten flour and stir until there is no dry flour and set aside

   

4. 4 Egg white paste: 4. Drop a little lemon juice into the egg white. Beat the egg whites at medium speed until foamy, then add 1/3 of the fine sugar, continue to beat until thick, add 1/2 of the fine sugar, continue to beat, beat until wet foam, then add the remaining sugar. Cook until stiff foam forms.

   

5. 5 Add 1/3 of the egg whites into the egg yolk paste, stir with a rubber spatula, and mix evenly. Continue to add 1/2 of the egg whites and stir until the color is even, then add the remaining egg whites and stir evenly.

   

6. 6 Make zebra pattern: 6. Divide the mixed chiffon cake batter into two parts. Add cocoa powder to one portion. Mix well

   

7. 7 One spoonful of original flavor and one spoonful of cocoa batter. . . .

   

8. 8 Before putting it in the oven, smash the mold to knock out any big air bubbles in the cake batter. Bake the bottom of the oven at 140 degrees for 25 minutes, then turn to 170 degrees and continue baking for 25 minutes. When it comes out of the oven, drop it on the table. Immediately invert and cool to remove from the mold. . .