Chiba Pattern Cake

Separate the egg white and egg yolk, each egg is about 65 grams.

Add 26 grams of sugar to the egg yolks and mix well.

Add water and oil to egg yolks and mix well.

Stir until water and oil are completely combined.

Add the twice-sifted cake flour to the egg yolks, mix well without making circles.

Egg yolk paste is ready.

Add sugar and beat the egg whites in 3 batches. Beat the egg whites until they are thick and add 22 grams of sugar.

Then beat until fine and add 22 grams of sugar.

Continue to beat until texturey and add 22 grams of sugar.

Whisk until the whisk has a slightly curved tip when you lift it.

Add the egg whites to the egg yolk paste in 3 batches and mix well.

The chiffon cake batter is ready.

Beat the egg yolks into a piping bag.

Pour the cake batter into the baking pan and pipe the egg yolk diagonally in a straight line.

Use a chopstick to pull out the pattern up and down, as shown in the picture.

Preheat the oven to 175 degrees and bake in the oven for about 20 minutes.

Cut into pieces and serve.

Overview