【tianjin】cocoa Marble Chiffon Cake
1.
Add the cocoa powder to the hot water, stir evenly, and set aside
2.
Pour corn oil, milk and 20g of caster sugar into a small pot
3.
Stir thoroughly
4.
Sift in low-gluten flour
5.
Zigzag and mix well
6.
Add the separated egg yolks
7.
Stir evenly, set aside
8.
Add appropriate amount of lemon juice to the egg whites, then add 70g of fine sugar in portions, and beat until dry and foamy
9.
Dig about 1/3 of the egg white and add it to the egg yolk batter
10.
Stir roughly evenly
11.
Then pour it back into the egg white bowl
12.
Continue to stir evenly
13.
Dig about 2 tablespoons of cake batter and add to the cocoa batter
14.
Mix roughly evenly, it is the cocoa cake batter
15.
Then pour the cocoa cake batter into the original cake batter
16.
Stir it twice with a spatula
17.
Then pour the cake batter into a 7" hollow mold and shake it lightly to produce large bubbles
18.
Put the mold into the middle and lower layer of the preheated oven, 165 degrees for about 45 minutes
19.
After being out of the oven, lightly drop the mold twice, then buckle upside down and let it cool. After the mold is completely cooled, it will be demoulded, and it can be sealed and stored
Tips:
1. Pay attention to the technique when mixing the egg white and egg yolk batter, and stir quickly and lightly. Do not stir in circular motions to avoid defoaming;
2. The cocoa powder should be slightly viscous after being dissolved in hot water, not too thin or too dry;
3. After the cocoa cake batter is poured into the original cake batter, just stir it two or three times. If it is mixed too much, the pattern will be unclear;
4. When I made it this time, it seemed that the bottom fire was slightly higher, which caused a little cavity in the bottom of the cake. The temperature should be lowered by 5-10 degrees and the baking time should be extended.
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