How to make zebra print chiffon cake

Many office workers choose to eat out for three meals a day. After all, they are tired from work and it is not easy to cook for themselves. In fact, the method of zebra-print chiffon dish is very simple, and this dish is rich in nutrition. Office workers can eat delicious food and live healthier as long as they overcome a little difficulty.

1. Prepare all ingredients and weigh the proportions.

2. Separate the egg yolks and egg whites into two large dry bowls.

3. Add 20g of white sugar to the egg yolk and stir evenly with a hand whisk. White sugar can help beat the egg yolks.

4. Add a little salt. Salt can reduce the sweetness and make the cake taste more palatable.

5. Then add oil slowly. The mixture of oil and egg yolk has an emulsifying effect. Stirring while adding allows for a more thorough emulsification. The two can be completely and evenly mixed to avoid the separation of oil and water.

6. Slowly pour the milk into the egg yolk liquid, stirring while adding.

7. Sift in the low flour. The sifted flour will not easily form lumps.

8. Use a manual egg beater to mix and stir evenly, stirring up and down until there are no lumps.

9. Add the juice of a slice of lemon to the egg white. The acidity can make the egg white easier to beat.

10. Beat the egg white with an electric whisk at low speed until bubbles appear, then add 30g of white sugar. Keep sending.

11. Beat until the bubbles turn white and fine, then add the remaining 30g of sugar. Continue beating on low speed.

12. Continue beating until the egg whites form upright small triangles or peaks that can hang on the whisk without dripping. This state is called hard foaming or dry foaming.

13. Preheat the oven to 160℃ for 10 minutes. Take half of the meringue and mix it into the batter by folding it up and down until it is evenly mixed.

14. Pour the mixed batter into the remaining meringue.

15. Stir evenly by turning it over and over until there are no large bubbles. Divide cake batter into two portions.

16. Sift the cocoa powder into one of the batters. Mix evenly by turning it upside down.

17. Half cocoa batter and half original batter.

18. Take two spoons and place a spoonful of cocoa batter in the middle of the mold.

19. Continue to put a spoonful of original batter in the middle.

20. Place layers of batter alternately in the middle. The batter on top will push away the batter below.

21. Continue until all the batter is added. Shake it vigorously on the table a few times to shake out the large bubbles.

22. Place the mold in the lower layer of the oven, bake at 160° for 50 minutes.

23. Take out after baking. Similarly, shake it vigorously on the table a few times to separate the cake from the inner wall of the mold. It’s convenient to leave after a while. Hang upside down on a wire rack until cool.

24. Demoulding. It's perfect.

25. Viewed from the side, the cake is very fluffy.

26. Zebra texture is very beautiful.

I believe that food with good color, aroma and taste is everyone’s favorite. Zebra-print chiffon cake will definitely make you scream with excitement. I believe many people have eaten it. Go to the market to buy fresh ingredients and learn to make it once, because it is not difficult at all.