Camouflage Chiffon Cake
1.
Prepare the materials used.
2.
Stir the milk, corn oil, and sugar until the sugar melts.
3.
Add sifted low-gluten flour and mix well.
4.
Add egg yolk and stir well until it is smooth and smooth.
5.
The batter is divided into 4 parts, 1 part original, and the other 3 parts are mixed with cocoa powder, matcha powder and bamboo charcoal powder.
6.
Whip the meringue: beat the egg whites with lemon juice until thick foaming, then add fine sugar in 3 times, and beat the meringue until dry foaming.
7.
Divide the meringue into 4 portions and mix them with 4 portions of egg yolk paste respectively.
8.
Pour 4 parts of batter into the 18cm hollow cake mold from a high place in staggered positions. Press the middle hole to shake out big bubbles.
9.
Preheat the oven up and down at 165 degrees in advance, put the mold into the bottom grill and bake for about 35 minutes
10.
After the cake is out of the oven, the hot air is shaken immediately, and it can be demoulded after cooling.
Tips:
1. The above materials are the amount of 1 18CM hollow chiffon cake mold. The large eggs are used, about 65g each.
2. Try not to touch water and oil in the protein part, so as not to affect the flow of the meringue. When the egg beater is lifted, the meringue can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state.
3. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
