How to make zebra pattern chiffon cake (eight inches)

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  1.Prepare all the materials

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  2.Put the egg whites and egg yolks separately into 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 the egg whites and beat until coarsely foamed

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  7.Add white sugar in three batches

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  8. Beat until stiff When it's foamy, lift the egg beater until there is 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

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  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 portions

• 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 120 degrees.Prepare an eight-inch cake mold and two spoons

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  15.First use a spoon to scoop a spoonful of original cake batter into the mold

• 16. Use another spoon to scoop a spoonful of cocoa cake batter and pour it from the middle of the original cake batter
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  17.Just one spoonful of original flavor and one spoonful of cocoa until all the cake batter is used up

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  18.Use a toothpick to scratch the surface from the inside out (you can scratch this as you like or not, I saw The jacquard effect made by others is very beautiful, so I also learned to draw it and try it.) Hold the mold with your hand and shake it hard a few times to knock out the big bubbles.

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  19. Place in the preheated oven and heat to 90 degrees , heat to 120 degrees, lower layer for 60 minutes

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

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  21.Finished product picture

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  22.Internal picture