Recipe for zebra pattern chiffon cake

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  1. Preheat the oven to 160 degrees for 10 minutes in advance.Separate the egg white and egg yolk into 2 parts.Add 50 grams of water, corn oil, and marshmallow to the egg yolk liquid and stir evenly.
  

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  2. Stir the egg paste and sift in the gluten flour in 3 batches Stir into a lump-free batter.

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  3. Add egg whites to marshmallows in 3 batches and beat until 90% foamy.

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  4. Add one-third of the beaten egg whites into the batter to make eight figures.Stir into a smooth batter, then take the remaining egg whites and continue to stir evenly.

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  5. Take one third of the batter and place it in another container.Sift in the cocoa powder and stir until there are no particles.Cocoa batter.

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  6. Pour the two mixed batters alternately into the 8-inch baking mold.After pouring the batter, gently shake out any big bubbles.

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  7. Bake at an upper and lower temperature of 160 degrees for 40 minutes, then take it out and lightly slam it twice before pouring.Cover and let cool.