How to make Chiba pattern chiffon cake

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  1. Beat the egg whites and egg yolks in a clean, water-free and oil-free basin.Put the egg whites in the refrigerator first, then add the sugar to the egg yolks and stir until they are combined and the sugar is no longer visible

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  2.Add water and stir evenly, or you can replace it with milk, yogurt, etc.

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  3.Add corn oil and stir until no oil is visible on the surface

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  4.Sift in the low-gluten flour and mix evenly until no powder is visible

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  5.This is the stirred egg yolk batter

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  6. Spoon some egg yolk paste and add cocoa powder and stir evenly

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  7.Add two spoonfuls of cake batter to cocoa powder and stir evenly.Put it into a disposable piping bag and cut off a little corner at the tip to make it easier to squeeze out the cocoa powder

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  8. Take out the egg whites from the refrigerator, add a few drops of lemon juice and beat until they bubble up, then add the remaining One-third of the white sugar

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  9. Beat until the egg whites are fine and fine, then add three thirds Then beat the white sugar

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  10. Beat until there are lines and add the last remaining Then beat the sugar

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  11. Lift the egg beater and see a vertical one on the end The corners are just whipped

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  12. Spoon one-third of the meringue into Stir the egg yolk batter evenly

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  13. Then pour all the egg yolk batter into the meringue basin Mix well

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  14. Pour the rest of the cake batter into the pre-lined aluminum foil In the baking pan

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  15.Use a spatula to smooth the cake batter and shake it gently.Next, shake out the big bubbles inside the cake batter

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  16.Put the cocoa powder in The surface of the cake is squeezed into lines

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  17.Use chopsticks to tilt the lines Just finish drawing in the opposite direction

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  18. Place in the preheated oven Bake the lower layer at 150 degrees for 60 minutes

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  19.Take out the cake and let it cool

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  20. Cut into pieces and apply butter on them, put the two cakes together to arouse your appetite Already