Zebra Print Chiffon Cake
1.
Beat three eggs into the container, separate the egg white and the yolk, add 42 grams of corn oil, 5 grams of sugar, 40 grams of water, and 50 grams of low powder to the egg yolk.
2.
Make a batter.
3.
Divide the batter into two portions and add 5 grams of cocoa powder to one portion.
4.
Mix well.
5.
Beat the egg whites and blisters.
6.
Add 60 grams of sugar in three times.
7.
Use a whisk to continue whisking.
8.
The whisk has small sharp corners.
9.
The whipped egg whites are divided into two portions and placed in the original cake batter and cocoa cake batter, respectively, and stir evenly.
10.
Spoon a spoonful of the original cake batter into the mold.
11.
As shown in the figure, the two cake batters are alternately scooped into the mold with a spoon.
12.
Pick up the mold and shake it twice to produce bubbles. Preheat the oven for five minutes in advance, and bake at 150° for 40 minutes.
13.
Bake upside down and let cool.
14.
Demoulding is complete.
15.
Finished picture.