Camouflage Chiffon Cake

Camouflage Chiffon Cake

1. The ingredients are weighed separately, the corn oil and pure milk can be poured together, and the 8-inch hollow live bottom anode cake tin is used as a spare.

2. Separate the egg white and egg yolk carefully without water and oil in the basin. Add salt and 10 grams of white sugar to the egg yolk.

3. Stir well and pour in corn oil and pure milk.

4. Stir again and sift in the flour.

5. Stir in a "Z" shape until there are no particles.

6. Divide the egg batter into three equal parts, add matcha powder and cocoa powder to two of them. Because the two powders are absorbent, add 5 grams of pure milk.

7. Stir the three-color paste separately and set it aside for later use.

8. Add lemon juice and one-third of the white sugar to the egg whites and beat them at high speed. Add the white sugar in three times. Lift the mixing head to show upright sharp corners.

9. Divide the whipped egg whites into half and add them to the three-color paste evenly.

10. Use the mixing method to mix evenly, do not stir in circles to avoid defoaming.

11. The remaining protein is divided equally into the three-color paste again.

12. Stir again and mix evenly.

13. The three-color paste was randomly poured into the mold and pressed on the counter to produce large bubbles.

14. Preheat the oven in advance: upper 145 degrees, lower 135 degrees, and bake for 65 minutes in the middle and lower layers. In the last 15 minutes, the color is 155 degrees up and 145 degrees down. After being out of the oven, let the hot air out and let it cool and then demould.

15. Finished picture.

16. Natural pattern and delicate organization.

17. Finished picture.

Tips:

Mould: Wonuo 8-inch hollow live bottom anode cake mould.
The temperature of each oven is different, please adjust it according to the temperament of your own oven. When mixing the three-color paste, turn the spatula from the lighter color and then the darker one to avoid staining each other.