Zebra Print Chiffon Cake

Zebra Print Chiffon Cake

1. Beat the egg yolks into a basin without water and oil

2. Add sugar, corn oil, milk

3. Whip with a manual whisk until it is emulsified

4. Pour in low flour

5. Stir evenly

6. White sugar is added to the egg whites

7. Beat to send with an electric whisk

8. Take 1/3 of the meringue and add it to the egg yolk paste

9. Cut and mix well

10. Add 1/3 meringue, cut and mix

11. Finally, pour the remaining meringue into the cake batter

12. Cut and mix well

13. Pour out half of it and add cocoa powder

14. Cut and mix well

15. Spoon a spoonful of original cake batter into the mold

16. Scoop another spoon of cocoa cake batter and pour the original cake batter into the middle, and so on, finish all the cake batter

17. Put it in a preheated oven at 160°C for 10 minutes, adjust the temperature to 130°C, heat up and down for 50 minutes, take out the inverted button immediately after baking, cool and release the mold

18. Cut and see

19. Tear off a piece of pattern and it's different