Recipe for zebra pattern chiffon cake

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  1. Prepare all materials

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  2.Egg white and egg yolk respectively Place in a water-free and oil-free container

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  3. Add 20 grams of sugar to the egg yolks and stir until Melting sugar

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  4.Add corn oil and milk and stir evenly

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  5. Sift in the low-gluten flour in batches (mix well each time before adding the rest )

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  6.The mixed egg yolk paste is fine and grain-free

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  7. Beat the egg whites with an electric whisk until the fish eyes are foamy, add a few drops of white vinegar and one-third of the sugar p>

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  8. Then beat until there are obvious lines and then add a third of it

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  9.Wait until the egg whites are fine and fine, then add the remaining sugar

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  10.Just lift the egg beater until there is a small upright corner

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  11.Add the egg white paste into the egg yolk paste in batches and mix evenly

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  12.After mixing, divide into two parts, add cocoa powder to one part and mix well

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  13. Use two spoons to alternately put the cake batter from the middle of the mold (at this time, preheat the oven to 150 degrees for 5 minutes)

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  14.Until all is released, pop out the bubbles

• 15.Use a toothpick to pull out the pattern from the center to all sides
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  16.Put it into the bottom layer of the preheated oven and heat it to 140 degrees, then lower the heat to 150 degrees and bake for 55 minutes

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  17. After baking, take out the opening, shake it upward twice, and immediately invert it for 1 to 2 hours to cool down

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  18. After cooling, unmold and cut into pieces.Look at the beautiful texture!