Zebra Pattern Antique Cake

Name: Zebra Pattern Antique Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 20g corn starch; 11 (large) egg; 150g Corn oil; 120g milk; 140g Sugar; A few drops Lemon juice; 2g salt; 15g cocoa powder; 25g Hot water

by Gourmet temptation to greedy cats

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Guzao Taste refers to the use of simple and ancient methods and ingredients to make food. The taste is called Guzao Taste. Because of its delicate, soft, and soft texture, it is loved by people. Compared with making chiffon cakes and sponge cakes , The ancient taste cake is easier to succeed, and the ingredients are similar. After baking, the cake does not need to be spread out, and there is no need to invert the shape. Just wait for a while to cut into pieces and taste.
This cake adopts the hot surface water bath method, uses cocoa powder to depict the zebra pattern, the texture is clear and beautiful, the organization is light and delicate, the cocoa custard is rich, the two flavors are mixed and matched, and the vision and taste are more satisfying.
The mold is a 10-inch round mold with a movable bottom. "

Zebra Pattern Antique Cake

1. Wrap two layers of tin foil on the periphery of the movable bottom mold to prevent water from entering.

2. Add cocoa powder to hot water, stir evenly to form cocoa paste (the cocoa paste mixed with hot water is very thick and not easy to defoam), and set aside.

3. Separate egg white and egg yolk.

4. Heat the corn oil on a low heat until it has very small bubbles (don't boil it off), pour it into an egg-beating bowl, sift in low-gluten flour, and mix well.

5. Add milk and egg yolk, stir evenly into a delicate egg yolk paste, set aside.

6. Add salt, lemon juice, and cornstarch to the egg whites, add sugar in three times, and beat until moist foaming (the big hook can be pulled out).

7. Take 1/3 of the egg white paste into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg yolk paste, and mix until the egg yolk paste is completely fused with the egg yolk paste.

8. Take 1/3 of the egg batter and put it in the cocoa butter, stir evenly.

9. Take two spoons, one large and one small, the large one for the original color paste and the small one for cocoa paste. Pour 2 tablespoons of the original color batter into the middle of the mold, and then pour 2 small spoons of cocoa batter in the middle of the original color batter, each time the batter must be poured in the middle of the previous batter, so that the batter is poured into the mold one by one When the pouring is finished, move faster to prevent defoaming.

10. In order not to affect the texture of the two colors of custard, I did not shake the mold, and only used fine chopsticks to slightly tidy the surface of the batter to eliminate large bubbles.

11. Use fine chopsticks to mark the surface of the batter.

12. Preheat the oven, pour 2cm-deep warm water into the baking tray that comes with the oven, put the cake mold directly in the water in the baking tray, and put it into the oven.

13. In the middle and lower layer, the upper and lower fire, 140 degrees, bake for 70 minutes (the specific time and temperature are determined according to your own oven, and the surface of the cake can be covered with tin foil if the color is satisfactory). To detect whether the cake is cooked, a toothpick can be used to insert the inside of the cake. If it is not wet, it indicates that the inside is cooked.

14. Lightly shake the mold after it is out of the furnace to prevent shrinkage. There is no need to buckle, and the mold will be automatically released after 2-3 minutes from the oven. The mold must be released in time, otherwise the cake will be stuffy in the mold and moisture will be generated.

15. Let cool and cut into pieces.

16. The tissue is light and delicate, and the cocoa custard is rich.

Tips:
1. The time and temperature required for baking are determined according to your own oven.
2. The amount of sugar and oil in the formula can be increased or decreased according to personal preference.