Two-color zebra pattern chiffon cake, easy to make and delicious, a soft and sweet delicacy.

Overview

This is a 6-inch formula. I only have an 8-inch one, so it looks a little small. Double all the ingredients to make the 8-inch recipe. This cake is best baked at low temperature and slowly. As long as the egg whites are whipped stably without defoaming, it will basically be successful. It's soft and sweet, and tastes very good. My grandma likes it very much and says it doesn't require the use of teeth, O(∩_∩)O haha~.

Tags

• baking
• afternoon tea
• edible oil
• egg white
• egg yolk
• low gluten flour
• matcha powder
• white sugar
• boiling water
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 First we separate the egg yolk and egg white, remember there should not be any yolk in the egg white.

   

2. 2 Then prepare the egg yolk paste, add 3 egg yolks, 15 grams of white sugar, 30 grams of cooking oil, and 40 grams of milk in order and mix well.

   

3. 3 Sift in 60 grams of low-gluten flour and mix in Z-shape until there are no particles.

   

4. 4 Divide evenly into 2 portions.

   

5. 5 Take 3 grams of matcha powder and mix it with 5 grams of boiling water to form a slurry.

   

6. 6 Add matcha slurry to a portion of egg yolk paste and stir evenly. Set aside.

   

7. 7 Add a few drops of lemon juice to 3 egg whites and start beating. Add 40 grams of fine sugar in three batches while beating.

   

8. 8 Beat until the egg beater has slightly stiff peaks when you lift it.

   

9. 9 Divide the egg white batter into 2 portions, take half of one portion and mix it with the original egg yolk batter.

   

10. 10 Add the other half of the egg white batter and mix evenly.

    

11. 11 Follow the same method for the matcha batter.

    

12. 12 Stir to mix evenly.

    

13. 13 Take a 6-inch chiffon cake mold and add the two colors of batter one spoon at a time into the mold.

    

14. 14 Lift the mold and shake it twice to remove any big bubbles.

    

15. 15 Preheat the oven to 150°C in advance and bake for about 50 minutes. The temperature of each oven is different, so you need to adjust it according to the time when baking. During the last 15 minutes, you can place a baking sheet on top to block the light, which can effectively prevent the matcha from discoloring.

    

16. 16 After baking, shake it to remove the heat, place it on two plates and let it cool.

    

17. 17 Gently press the edges with your hands to completely remove the mold.

    

18. 18 Use a bread knife to scrape the bottom a little, and then slowly unmold it.

    

19. 19 The two-color zebra pattern chiffon cake is completedO(∩_∩)O

    

20. 20 It's super soft and sweet. Grandma loves it and says it doesn't require the use of teeth.

    

21. 21 This cake is best baked at low temperature and slowly. As long as the egg whites are whipped stably without defoaming, it will basically be successful.