1. White and egg yolk separation
2. Add 30 grams of white sugar to the egg yolk, stir the egg yolk and the sugar to completely fuse
3. Pour milk and salad oil and stir well
4. Brush in low powder
5. Stir into a batter without powdery particles for later use
6. Add a few drops of white vinegar to egg whites and add 50 grams of sugar in three times to beat
7. It becomes a hard foam, with a small tip when the whisk is lifted
8. Stir the egg whites and egg yolks and mix evenly (first take one-third of the egg whites and the egg yolk paste, stir and mix well, then pour all of them back into the whipped egg whites)
9. Stir evenly
10. Divide half of the cake batter into 25 grams of cocoa powder and quickly stir evenly (white cake batter and cocoa cake batter)
11. After the oven is preheated to 150 degrees, the mold is centered as a dot. First, a scoop of white cake batter is superimposed on a scoop of cocoa cake batter, and so on, pour in all the cakes.
12. Shake out bubbles, use toothpicks to draw patterns at will, preheat the oven, put it in the middle and lower floors and fire up and down at 130 degrees for 50 minutes
13. Perfectly baked
14. Outer ring demoulding
15. Bottom demoulding
16. Cut evenly
17. Showing a beautiful pattern
18. Finished picture 1
19. Finished picture 2
20. Finished picture 3
21. Finished picture 4
22. I made two in a row with a responsible attitude, and the cake patterns are all beautiful ^_^
Tips:After sifting in the cocoa powder, it must be mixed quickly and evenly, so as not to defoam and affect the cake.
