Marble chiffon cake

Overview

Our family all likes plain cakes, which don’t need too many decorations. They are simple and good. I like the chiffon cake the most. Although it is not as beautiful as the cream cake, you can break it with your hands and eat it in large pieces, which is very in line with my style. Haha, but a plain chiffon cake is not very good-looking. Let’s try a two-color marble chiffon cake!

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• coffee powder
• egg
• salad oil
• sugar
• milk

Ingredients

Steps

1. 1 Separate the egg yolk and egg white, and put the egg white into a water-free and oil-free basin;

   

2. 2 Crush the three egg yolks together first and divide them into two small basins

   

3. 3 Put all the ingredients for the white cake batter into a basin. Among them, the white cake batter - 1.5 egg yolks, 35g cake flour, 15g milk, 1 tsp salad oil

   

4. 4 Mix well with a hand mixer

   

5. 5 Put all the ingredients for coffee cake batter into a basin. Among them, coffee cake batter - 1.5 egg yolks, 5g coffee powder, 33g cake flour, 15g milk, 1 tsp salad oil

   

6. 6 Mix well with a hand mixer

   

7. 7 Now start beating the egg whites. The head of the egg beater must be oil-free and water-free

   

8. 8 First, beat at low speed until coarse foam

   

9. 9 Add 15g sugar

   

10. 10 Beat until fine foam

    

11. 11 Add 15g sugar

    

12. 12 Finally, it becomes slightly textured

    

13. 13 Add 15g sugar

    

14. 14 Then beat at high speed until there are nine upright pointed corners. In order to avoid big foam, switch to low speed for ten seconds

    

15. 15 First divide the egg whites into two halves, then put one-third of the egg whites in one half into the egg yolk batter

    

16. 16 First mix the egg yolk batter evenly, pour it back into the egg white batter, and stir evenly. Do not make circles

    

17. 17 Mixed cake batter

    

18. 18 The same goes for brown cake batter. Take one-third of the egg whites from half and put it into the egg yolk batter

    

19. 19 First mix the egg yolk batter evenly, pour it back into the egg white batter, and stir evenly. Do not make circles

    

20. 20 Mixed cake batter

    

21. 21 Then first pour the brown cake batter into the mold from a high position

    

22. 22 Cover it with white cake batter

    

23. 23 Witness a magical moment! Use a spatula to mix a little, not too evenly

    

24. 24 Knock it high for a few times, put it on the bottom floor, heat it up to 140 degrees and lower it to 155 degrees, 45 minutes! Remember to sell it immediately after it comes out of the oven!