Marble chiffon cake
Overview
This marble cake has particles in it because the cocoa powder is not sifted. It is not perfect but is still delicious.
Tags
Ingredients
Steps
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Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of white sugar and 40 grams of corn oil.
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Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of white sugar and 40 grams of corn oil.
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Add 40 grams of milk and stir evenly.
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Add the flour and cornstarch sifted twice.
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Use a whisk to make irregular z-shaped strokes and mix evenly. Set the mixed egg yolk batter aside and let it rest for later use.
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Squeeze a few drops of fresh lemon juice into the egg whites.
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Add 60 grams of sugar in 3 batches and beat the egg whites into dry peaks.
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Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
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Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.
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Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
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Add a little cake batter and 5 grams of cocoa powder and mix well. (5-10 grams of cocoa powder)
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First pour the original cake batter into the 6-inch mold.
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Then pour in the cocoa flavored cake batter.
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Use a spatula to cut and mix a few times. Shake it hard twice on the table to knock out the big bubbles inside.
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Heat up and down to 150 degrees and lower for 45 minutes. After baking, take it out and immediately invert it on a wire rack to cool.
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After completely cooled, unmold with your bare hands. (No cake crumbs)
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Cut. Take a look and taste it.
