How to make a six-inch zebra pattern cake

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  1.Ingredients required: cake flour, cocoa powder, eggs, milk, corn oil, sugar

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  2.Separate the egg whites and egg yolks and put them into two oil-free and water-free containers.
  Add 10 grams of sugar, milk, oil, use a hand whisk to mix thoroughly

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  3. Then sift in the flour, Use the Z-shaped technique to mix evenly until there are no particles.Lift the egg beater and let the batter drip slowly.This way, the wet batter is complete.Set it aside for later use

• 4. Squeeze a few drops of lemon juice into the egg whites, add 40 grams of sugar to the egg whites in three batches, until the foam is fine and fine, and there will be no sharp corners when you lift the egg beater.If it drips, you can
  At this time, turn on the oven and preheat it at 145 degrees for five minutes
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  5.Add the beaten egg whites to the egg yolk paste in two batches.Mix the egg yolk paste and egg whites by turning them upside down and cutting them down.Remember not to stir in circles, otherwise the egg whites will easily defoam

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  6. Divide the mixed batter into two equal portions

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  7.Sift in the cocoa powder

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  8.It’s still a little troublesome to turn it up and cut it, mix it well

• 9.Add one spoonful of original batter and one spoonful of cocoa batter to the grinder, and add it layer by layer until it is seven to eight minutes full
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  10.This amount is just 70 to 80% full.When it is full, there is a shock and big bubbles appear

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  11. In the middle layer, the oven is set to 145 degrees for 50 minutes, and it will be out of the oven.After 20 minutes, it will be ready.You can smell the tangy fragrance

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  12. When it comes out of the oven, it shakes and the hot air comes out.Easy to remove from the mold, remember to cool it down before removing it, this time will take about 3-4 hours, don’t rush it

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  13. Do you want to take a bite of the picture after demoulding, hahaha...

• 14. Show off beautiful pictures again