Two-color Chiffon Cake
by Heart delicacy
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Separation of white and egg yolk (I do double the amount)
2. Add 20 grams of white sugar to the egg yolks and stir to melt
3. Add milk and oil and stir well
4. Sift in low powder
5. Stir well
6. Add half of the egg yolk paste to the cocoa powder and stir to form a cocoa paste
7. Add a few drops of white vinegar to the egg whites and add 30 grams of white sugar in three times to beat
8. Take half of the beaten egg whites and mix with the white egg yolk paste, stir evenly
9. The other half of the beaten egg whites are mixed with the cocoa yolk paste and stir evenly
10. Alternately pour the batter into the six-inch hollow mold
11. Shake the flat surface and put it into the oven. The lower and middle of the preheated oven will be heated at 140 degrees for 50 minutes
12. Finished picture
