1. Raw materials are ready
2. Separate the egg white and egg yolk, mix the egg yolk, corn oil, water, and 20 grams of icing sugar evenly, and sift into the cake flour
3. Mix well without dry powder particles
4. Put the egg whites in an oil-free and water-free basin, first make a coarse bubble at low speed, pour 30 grams of powdered sugar, and stir at high speed
5. When the fine foam is formed, add 30 grams of powdered sugar and continue to blow at high speed
6. When obvious lines appear, add the remaining powdered sugar
7. Lift the whisk, when the egg whites are straight, turn to low speed and beat for another minute
8. Take one third of the meringue into the egg yolk paste and mix evenly
9. Then take one third of the meringue into the egg yolk paste and mix evenly
10. Pour the mixed egg yolk paste back into the egg white bowl
11. Stir evenly to form a delicate and shiny cake batter
12. Pour half of the cake batter into the hollow mold
13. Sift 10 grams of cocoa powder into the remaining half of the cake batter
14. Stir evenly
15. Pour the cocoa cake batter into the hollow mold and stir a few times with chopsticks
16. After a few shakes, send the cake mold to the middle layer of the preheated oven, and heat up and down at 160 degrees for 50 minutes
17. After being out of the oven, shake it a few times, buckle upside down, and remove the mold after cooling
18. Cut into pieces
19. The texture is really delicate
Tips:The egg whites must be put in a clean basin without oil and water, otherwise it will be difficult for novices to beat; the purpose of sifting the flour is to increase the air in the flour and make the flour into the egg yolk liquid more fluffy, which will affect the finished product. Fluffy degree; you can use powdered sugar, fine granulated sugar, or soft white sugar. Add the egg whites in three times, which is more conducive to whisking; after the egg whites are beaten, the undercuts will not flow. Lift the whisk to make it sharp, but it is not The sharper the shorter, it’s too hard and it’s not easy to mix evenly with the egg yolk batter. When making this two-color cake, the cocoa powder is best mixed with a small amount of water to make the cocoa batter, and then mixed with the cake batter, so that it is more uniform. And it’s not easy to defoam. In the process of making it, I was a lazy person; if you want to make marbled chiffon cakes, I suggest using a spatula to mix the two cake batters, because the contact surface of the spatula is relatively large and can be very effective. Mix the two colors of cake batter well; because the 8-inch hollow mold is used, the time and temperature are different from those of the round mold. If it is made into a normal round mold, I suggest that the time and temperature are 140 first. Temperature for 30 minutes, then 170 degrees for 20 minutes; please adjust the time and temperature according to your own oven.
