Zebra pattern chiffon cake Recipe

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  1. Prepare ingredients: eggs, Flour, corn oil, red yeast rice flour, corn starch, powdered sugar, fresh milk.

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  2.Separate the egg white and egg yolk in two water-free and oil-free basins

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  3. Add corn oil, 2.5 grams of corn starch, and fresh milk to the egg yolk basin and stir to emulsify.

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  4.Add flour and stir evenly in a z-shape.

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  5. Liquid paste, uniform and particle-free.

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  6.Take the normal batter and add red yeast rice flour.

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  7. Stir evenly without particles.

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  8.Add a few drops of white vinegar and
  powdered sugar to the egg white basin.

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  9. Beat until wet foam and add 2.5 grams of corn starch.

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  10. Beat until medium to stiff foam, which is a small curved hook.

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  11.The egg cream is evenly divided.

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  12.Add a spoonful of egg cream to each of the two batters and mix evenly.

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  13.Add egg cream again and stir evenly.

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  14.Add the egg cream three times in total and stir until the final state is fluffy and dripping with a sense of accumulation..

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  15. Pour the two colors alternately into the 8-inch hurricane mold.

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  16.This is the finished product after pouring.

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  17.Use a toothpick to pull out the pattern and shake it a few times.

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  18. Place in the preheated oven, middle and lower racks, 150 degrees for 60 minutes.

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  19. Take it out of the oven directly, shake it a few times, and turn it upside down to cool.

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  20.Easy to remove from the mold and the delicious zebra pattern chiffon cake is ready.

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  21.Dense and soft, with zero added healthy nutrients.