Recipe for zebra pattern chiffon cake

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  1.Weigh the ingredients and set aside.

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  2. Dilute the cocoa powder with warm water and set aside.

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  3.Choose an oil-free and water-free basin to separate the egg white and egg yolk.Whisk the egg yolks by hand, add corn oil and water, mix thoroughly, sift in low-gluten flour, and mix evenly without dry powder.

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  4.Add sugar to the egg whites in three times and beat, and pour in the starch and the last sugar together., beat until dry foam.

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  5. Take one third of the meringue and put it into the egg yolk paste.Stir the mixture evenly.Then pour the egg yolk paste into the meringue and mix evenly.

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  6.Take half of the egg yolk paste and cocoa powder paste and mix evenly.

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  7. Use a spoon to stir a spoonful of egg yolk paste into a six-inch mold, and then use With another spoon, stir a spoonful of cocoa powder paste and pour it along the center of the egg yolk paste.The new paste will push away the old paste.Repeat this process until all the batter is poured in.

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  8.This is the final state of pouring the paste.

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  9.Gently shake the mold a few times.Preheat the oven to 150 degrees for 5 minutes.Place into the mold and time for 50 minutes.

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  10.After the time is up, you can use a toothpick to prick the cake a few times.After the toothpick is pulled out, if If there is no sticky paste, it means it is cooked.Gently shake the mold a few times, turn it upside down and let it cool, then release it easily.