How to make marble chiffon cake

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  1.Prepare the ingredients and completely separate the egg whites and yolks.There are no water droplets or impurities in the protein basin.

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  2.Add egg yolks to milk and 15g sugar and stir evenly with a manual egg beater.

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  3.Add cooking oil and stir until fully combined and emulsified.

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  4.Add sifted flour and mix thoroughly.

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  5. Mix into a delicate and smooth egg yolk liquid and set aside.

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  6. Add salt and a few drops of white vinegar to the egg white basin, and use a clean electric beater without water stains Beat the eggs with a whisk until dry peaks form.

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  7.The specific steps are: add a few drops of white vinegar to the protein solution, and use a whisk to mix it When the egg whites form fish-eye bubbles, add 1/3 of the remaining white sugar.Continue beating until the egg whites begin to thicken, then add 1/3 of the white sugar.Beat again until lines appear on the surface, then add the remaining 1/3.3 sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming.Whisk again.When the egg beater is lifted, the egg white can pull out a small sharp angle and dry foam is enough.

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  8. Pour one-third of the beaten egg whites into the egg yolk bowl and stir with a stirrer The technique is fully integrated and even.

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  9.The ideal state is delicate, smooth and particle-free.

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  10. Pour the mixed egg yolk liquid back into the egg white basin, and use the same mixer Technique, blend into a delicate and puffy cake liquid.

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  11. Divide the mixed cake liquid into two parts.

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  12.Sift cocoa powder into one part.

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  13. Also use the stirring technique to stir evenly.

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  14. Preheat the mini oven to 120 degrees.Spoon a spoonful of the original color cake liquid into the cake mold.

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  15.Poon another spoonful of cocoa-colored cake liquid next to it, and then a spoonful of primary color Spoon the cocoa-colored cake liquid into the mold until all is poured into the mold.

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  16.The scooped cake liquid has natural patterns, like a freehand painting.Place a round baking pan on the bottom or wrap it with aluminum foil, and bake in a mini oven at 120 degrees for about 45 minutes.

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  17.After 40 minutes, the cake comes out of the oven.After it comes out of the oven, in order to prevent the cake from shrinking, first The front of the portable mold is about ten centimeters away from the countertop and free-falls downwards twice to release the heat from the cake, then turn it upside down to cool and release it from the mold.