How to make two-color chiffon cake (eight inches)

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  1.Prepare all the materials

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  2.Place egg whites and egg yolks separately in two water-free and oil-free basins

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  3.Add water, corn oil and sugar to the egg yolks and mix well

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  4.Sift in low-gluten flour, sift in twice, mix well each time and then sift in the next time

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  5.Mixed egg yolk paste

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  6.Add white vinegar to egg whites and beat until rough

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  7.Add white sugar in three batches

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  8. Beat until stiff peaks form.Lift the whisk and there will be a small sharp corner, which is the meringue

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  9.Pour one-third of the egg white into the egg yolk paste, mix up and down or stir evenly

• 10.Pour the mixed egg yolk paste back into the egg whites, mix up and down or stir evenly
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  11. Divide the cake batter into two parts

• 12.Sift cocoa powder into one part
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  13.Mix evenly

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  14. Preheat the oven to 90 degrees and lower the heat to 120 degrees.First, take the original cake batter and squeeze a layer on the bottom of the eight-inch mold, then smooth it with the help of a spatula

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  15. Then squeeze the cocoa cake batter on top of the original cake batter, and then smooth it out with the help of a spatula

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  16.Layer original flavor and layer cocoa in this order until all the cake batter is used up.Smooth the surface with a spatula and hold it with your hands.Shake the mold vigorously a few times to remove large bubbles.

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  17.Put it into the preheated oven and heat it to 90 degrees.Lower the heat to 120 degrees and lower the lower layer for 60 minutes

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  18. Take it immediately after baking Take it out and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding

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  19.Picture of finished product

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  20.Internal picture