Zebra chiffon cake

Overview

Zebra chiffon cake is a very interesting color change. When the original and cocoa-flavored batters overlap so much, and then push them apart, you are really fascinated by the brightly colored patterns. When you are tired of eating chiffon, try a new method.

Tags

• baking
• cake
• cake flour
• cocoa powder
• egg
• hot water
• oil
• sugar
• water

Ingredients

Steps

1. 1 Heat the cocoa powder in water and mix well.

   

2. 2 Add sugar to protein powder 3 times and beat until stiff peaks form.

   

3. 3 Beat the egg yolks for two minutes.

   

4. 4 Add water and oil and beat for 2 minutes.

   

5. 5 Sift in the flour and beat for 2 minutes.

   

6. 6 Take half of the egg white paste and egg yolk paste and stir evenly, then mix evenly with the remaining egg whites.

   

7. 7 Take half of the mixed batter and mix it with the cocoa batter evenly.

   

8. 8 Pour a ladle of plain batter into the center of the cake mold. I used a six-inch mold.

   

9. 9 Pour in a ladle of cocoa batter and the new batter will push the original batter away, creating zebra patterns.

   

10. 10 Repeat, pouring in the 2 batters alternately.

    

11. 11 Place in the oven at 175 degrees, bake for 28-30 minutes, unmold and cut into pieces.

    

12. 12 Very beautiful, appearance.