Zebra pattern chiffon cake

Overview

Dual taste, beautiful texture, beautiful in your mouth when you eat it ~ it must be the zebra pattern chiffon

Tags

• baking
• cake
• chiffon cake
• cake flour
• cocoa powder
• egg
• salad oil
• use white sugar for egg whites
• use white sugar for egg yolks
• milk

Ingredients

Steps

1. 1 Separating egg whites and yolks

   

2. 2 Add 30 grams of white sugar to the egg yolks, stir the egg yolks and sugar until completely combined

   

3. 3 Pour in milk and salad oil and mix well

   

4. 4 Brush in low powder

   

5. 5 Stir into a powder-free batter and set aside

   

6. 6 Add a few drops of white vinegar to the egg whites and add 50 grams of sugar in three batches to beat

   

7. 7 Form into hard foam, lift the egg beater with a small tip

   

8. 8 Mix the egg whites and egg yolks evenly (first mix one-third of the egg whites with the egg yolk paste, then pour all of it back into the beaten egg whites)

   

9. 9 Mix well

   

10. 10 Divide half of the cake batter and sift in 25 grams of cocoa powder and quickly mix evenly (white cake batter and cocoa cake batter)

    

11. 11 After the oven is preheated to 150 degrees, put a spoonful of white cake batter and a spoonful of cocoa cake batter in the center of the mold, then pour all the cakes in sequence

    

12. 12 Shake out the bubbles and use a toothpick to draw random patterns. After preheating the oven, place the middle and lower layers in the oven and heat it up and down at 130 degrees for 50 minutes

    

13. 13 Perfectly baked

    

14. 14 Outer ring demoulding

    

15. 15 Bottom demoulding

    

16. 16 Cut evenly into pieces

    

17. 17 Showing beautiful patterns

    

18. 18 Finished product picture 1

    

19. 19 Finished product picture 2

    

20. 20 Finished product picture 3

    

21. 21 Finished product picture 4

    

22. 22 I made two cakes in a row with a responsible attitude, and the cake patterns were both beautiful^_^