Three-color chiffon cake

Overview

This is my first time trying to make a three-color chiffon cake. The taste is very soft, and the bright color is eye-catching at first glance. No cracking or collapse. Friends who like it can try it! (Monascus powder can also be replaced with cocoa powder)

Tags

• baking
• children
• breakfast
• afternoon tea
• cake flour
• corn oil
• corn starch
• egg
• egg yolk marshmallow
• matcha powder
• protein sugar
• red yeast rice powder
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 The egg whites and yolks are separated in an oil-free and water-free container.

   

2. 2 Add 35g milk, 32g corn oil, 25g marshmallow, and 1g salt to the egg yolk.

   

3. 3 Mix well

   

4. 4 Sift in flour and cornstarch

   

5. 5 Stir until there are no particles and set aside

   

6. 6 Add 5 drops of lemon juice to the egg white

   

7. 7 Beat the egg whites: Add 45g of white sugar in three batches. Add the first time when the fish is bubbly with an electric mixer, add the second time when the egg whites are fine and fine, and add the third time when the egg whites appear until fine lines appear.

   

8. 8 Whisk the egg whites until they form stiff peaks. Lift the whisk and the egg whites form small peaks.

   

9. 9 Add one-third of the egg whites to the egg yolk paste, and mix thoroughly

   

10. 10 After mixing evenly, pour the protein paste into the remaining protein paste and mix evenly. (Remember not to draw a circle)

    

11. 11 Prepare three spoons and two containers. Add 3g of matcha green tea and 3g of red yeast rice powder into two containers respectively and mix with a little warm water to make a paste. Divide the cake batter into three parts: one part matcha, one part red yeast rice, and one part original flavor (more original flavor batter is left)

    

12. 12 First pour a spoonful of the original flavor into the 8-inch cake mold, then a spoonful of matcha, then a spoonful of the original flavor, then a spoonful of red yeast rice and a spoonful of the original flavor...add them one after another. (Spoons cannot be mixed)

    

13. 13 After all the cake batter has been added, gently shake it twice to release the air holes. Prick with a toothpick

    

14. 14 Place in the preheated oven at 150 degrees for 50 minutes (the specific temperature depends on your own oven)

    

15. 15 After baking, take it out and shake it

    

16. 16 Put upside down on the drying net. Unmold after cooling.

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product

    

21. 21 Finished product