Recipe for zebra pattern chiffon cake

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  1.Cut the pieces into pieces

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  2.Take a beautiful overhead photo

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  3.Prepare ingredients and weigh them accurately

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  4.Crack the eggs in a water-free and oil-free basin, and separate the egg whites and yolks

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  5.Pour the corn oil and water into the egg yolk basin and stir evenly

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  6.Sift in the mixed low-gluten flour and cornstarch, and stir evenly

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  7.The stirred egg yolk paste should be free of particles

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  8. in Add 5 drops of lemon to the egg whites and beat with an electric egg beater at low speed until the fish has bubble eyes
  

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  9.Add white sugar in three times.Whip until dry peaks form.Lift the whisk and it will form an upside-down sharp angle

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  10. Mix one-third of the beaten egg whites with the egg yolk paste, and stir evenly.Do not stir in circles

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  11. Pour the remaining egg white into the egg batter and stir up and down All

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  12. Divide the evenly stirred batter into two portions

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  13.Add cocoa powder in one portion and stir evenly

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  14. Stir until there are no particles.Use the same mixing method

• 15. Preheat the oven to 150 degrees for ten minutes in advance, then pour a large spoonful of white batter into the middle of the mold, and then pour a large spoonful of cocoa in the middle of the white batter.Batter
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  16. Overlap in this way, pour all the batter, and lift the mold gently Shock twice

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  17.Use a toothpick to draw a line from the center to the periphery, and put it into the oven.Bake at 150 degrees for 50 minutes

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  18. Take out the cake immediately after baking and shake gently.Two clicks

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  19.Invert the cake and let it cool for three hours before demoulding p>

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  20.The cake was perfectly demoulded after three hours

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  21.Cut it into pieces and you can taste it