Chocolate Two-color Cake
by Haiko Lingling
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the materials
2. The egg yolk protein is separated well. Add 20 grams of fine sugar, vegetable oil, and milk to the egg yolk and mix well. Sift in the flour and mix evenly (do not make a circle)
3. Add the egg whites with lemon juice, and put the fine sugar into the egg whites in 3 times, beat until it is hook
4. Add 1/3 of the whipped egg whites to the egg yolk liquid and mix evenly
5. Then add the pre-mixed egg white and egg yolk liquid to the remaining egg whites and mix evenly
6. Take out half of the cake liquid and add the chocolate sauce
7. Stir in the chocolate cake liquid evenly
8. Finely chop dried cranberries
9. Add the other half of the cake mix
10. Stir evenly
11. Find a square mineral water bottle, cut out a film, and use it as a partition for the two-color cake
12. Put the small plastic piece in the middle of the rectangular cake model, add half of the chocolate cake liquid, and add the cranberry cake liquid on the other side. Add both left and right sides. Take out the spacer
13. Shake, shake out the gas
14. 160 degrees, preheat for 5 minutes, put in the oven for 30 minutes
15. The fragrant and sweet cake is out!
