Marble chiffon cake

Overview

This is the first time I made a marbled chiffon, and I’m quite satisfied with the pattern. I used a 6-inch anode hollow mold from Xuechu, and 2 eggs just filled the mold

Tags

• baking
• children
• afternoon tea
• cake flour
• cocoa powder
• corn oil
• egg
• hot water
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separate the egg yolks, pour in the milk and corn oil and mix well with a hand mixer

   

3. 3 Sift in low-gluten flour

   

4. 4 Mix well with a spatula

   

5. 5 Add the fine sugar to the egg whites in three batches and beat until short peaks appear. Start preheating the oven to 150 degrees with the upper and lower tubes

   

6. 6 Add 1/3 of the egg whites into the egg yolk paste and mix evenly with a spatula

   

7. 7 Pour in the remaining egg whites and mix well

   

8. 8 Add cocoa powder to hot water and stir until there is no dry powder

   

9. 9 Take a spoonful of cake batter and put it into the cocoa batter and mix well

   

10. 10 Pour the cocoa cake batter into the original cake batter and stir it a few times with a spatula

    

11. 11 Pour everything into the mold, shake out the big bubbles and put it into the middle and lower racks of the oven. Bake at 150 degrees for 45 minutes

    

12. 12 After taking it out of the oven, turn it upside down and let it cool

    

13. 13 Manual demolding