Two-color Chiffon Cake
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Separate the egg white and egg yolk and put them into oil-free and water-free containers.
2. Put 15 grams of sugar into the egg yolk and mix well.
3. Add milk and stir well.
4. Add corn oil and stir well.
5. Sift in low-gluten flour and stir evenly.
6. The mixed batter is set aside.
7. Add cocoa powder to water and stir until there are no particles.
8. Add 55 grams of sugar and a few drops of white vinegar to the egg white.
9. Beat with an electric whisk until it can be pulled out at a small right angle.
10. Take one-third of the beaten egg whites and put them in the egg yolk paste, stir evenly.
11. Pour the mixed egg batter into the remaining egg whites and stir evenly.
12. Divide the mixed custard into two equal parts.
13. One part is poured into the cocoa powder.
14. Stir evenly and set aside.
15. Alternately pour a spoonful of white batter and a spoonful of cocoa batter into the mold until all the batter is poured.
16. After all the batter is poured, shake the mold lightly to create bubbles.
17. Preheat the oven to 150 degrees, and bake the lower layer for 50 minutes.
18. After the baked cake is allowed to cool, it can be removed from the mold.
Tips:Because it is a birthday gift for children and classmates, it is not cut, and the pattern resembles zebra stripes after being cut.
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