#四session Baking Contest and is Love to Eat Festival#two-color Chiffon Cake

#四session Baking Contest and is Love to Eat Festival#two-color Chiffon Cake

1. Prepare the required materials.

2. The white and egg yolk are separated and put into oil-free and water-free containers.

3. Add corn oil and pure milk to the egg yolk, and stir evenly with egg yolk.

4. Sift in low-gluten flour and beat evenly with egg whip. The more uniform the better, the beaten until there is no dry powder.

5. Add a few drops of lemon juice or white vinegar to the egg whites (white vinegar or lemon juice is an alkaline food, and add white vinegar or lemon juice to make it easier to foam), and add sugar.

6. The electric egg beater is sent to wet foam at low speed (that is, the egg beater has a small vertical hook when it is lifted).

7. Take one-third of the meringue into the egg yolk paste and stir evenly.

8. Then pour the mixed cake batter into the remaining meringue and stir evenly with a spatula.

9. Take a little cake batter into the container, sift in the cocoa powder, and stir evenly with a spatula.

10. Pour the cocoa cake batter into the cake batter that was mixed just now, and mix it slightly with a spatula. It does not need to be too even.

11. Pour the mixed cake batter into the hollow mold, shake it lightly a few times, and then shake it hard to produce large bubbles.

12. Put it into the lower layer of the pre-heated oven and heat up and down at 150 degrees for 45 minutes.

13. After baking, put on heat-insulating gloves to take out the cake mold, vigorously shake the hollow mold on the table, and then buckle it on the wine bottle to let cool.

14. After the cake is completely cooled, it can be demoulded.

15. Cut into pieces and serve.

Tips:

Please adjust the temperature according to the temperament of your own oven; the mold used is the Hollow 18CM hollow cake mold; the eggs used here are about 53 grams each in shell.