Latte Cake

Latte Cake

1. The egg whites are separated from the egg yolks and placed in clean, water- and oil-free basins.

2. Add sugar and beat the egg whites until small hooks appear.

3. Whisk the egg yolks with an electric whisk until they turn white.

4. Take 1/3 of the egg white and add it to the egg yolk and mix well.

5. Add water to corn oil and mix well.

6. Pour into the egg yolk paste and mix well.

7. Pour the remaining egg whites into the egg yolk paste and mix well.

8. Sift in low-gluten flour.

9. Stir evenly until there are no particles.

10. Grease the six continuous molds to prevent sticking.

11. Take a small spoonful of cake batter, dip a toothpick in an appropriate amount of pink pigment, stir the batter evenly, and put it in a piping bag.

12. Pour the natural cake batter into the cake tin.

13. Squeeze the pink cake batter on top, and use a toothpick to draw the pattern you like.

14. Preheat the oven, heat up and down, 175 degrees, middle level, bake for about 20 minutes.

15. Let it cool off the oven and release it from the mold.

Tips:

The oven temperature and time are adjusted according to your own oven.