9 Inch Checker Cake

9 Inch Checker Cake

1. Whip the egg whites: add 4 grams of lemon juice, 1 gram of salt, and beat the egg whites at low speed to a coarse foam state.

2. Then turn to medium speed, add 66 grams of granulated sugar in three times and beat until neutral foaming (invert the container, the egg white does not flow out).

3. To make the batter: Add 26 grams of fine sugar, 40 grams of pure milk or water, and 66 grams of corn oil to the egg yolk, and mix until the sugar melts.

4. Then sift in the chiffon cake flour and mix until there is no dry powder.

5. Divide the egg yolk paste evenly into 3 parts, drop the red pigment and the green pigment into the two parts, and mix them evenly.

6. Add the egg whites to three portions of egg yolk paste, cut and mix evenly.

7. Put the mixed cake paste into a piping bag.

8. Put round oil paper on the bottom of the chess cake mold, squeeze the three-color cake batter in the order of green, red and yellow, shake out large bubbles, and remove the divider.

9. The operation is the same as above, the second plate is squeezed into the cake batter in the order of yellow, green and red.

10. The operation is the same as above, the third plate is squeezed into the cake batter in the order of red, yellow and green.

11. After preheating the oven at 175 degrees, put it in the middle and bake for 18 minutes. Buckle upside down to the cooling rack, and release the mold for use after cooling.

12. Add 250ml of whipped cream to 25g of caster sugar to whip and spread the cake. Stack the cake slices from bottom to top in the order of yellow, red and green in the center of the cake. Spread a thin layer of whipped cream between each layer, and finally wipe the entire surface.

13. Finally, decorate the cake a little and complete it.

14. Cut it open, there is a beautiful chess pattern inside, beautiful~

Tips:

To make a checkerboard cake, pay attention to the distribution of colors. The order of each color is fixed, just follow the arrangement of 123, 312, and 231.