How to make zebra pattern chiffon cake

Office workers usually cannot be too particular about lunch, after all, conditions in the company are limited, so they usually eat in the cafeteria or go out to restaurants. In this case, they must pay attention to dinner, otherwise the body's nutrition may not keep up. The zebra-print chiffon cake is simple to make and very nutritious, and it is worth recommending.

1. Prepare the necessary ingredients.

2. Separate the egg whites and egg yolks and place them in water-free and oil-free containers.

3. Add 20 grams of fine sugar to the egg yolks and beat evenly with a hand whisk.

4. Add 40 grams of Xiwang corn germ oil and continue to stir evenly.

5. Add 40 grams of milk and stir well.

6. Sift in 68 grams of low-gluten flour.

7. Use a manual egg beater to make a "well" shape and mix the egg yolk paste evenly.

8. Divide the egg yolk paste into two portions and sift 7 grams of cocoa powder into one portion.

9. Use a spatula to mix the batter with the cocoa powder.

10. After mixing, set aside.

11. Add a few drops of white vinegar to the egg whites, beat with an electric whisk until the egg whites form fishnet-like foam, then add 1/3 fine sugar.

12. Continue beating until the egg white foam becomes fine, but there are still small bubbles and the egg whites will hang when the whisk is lifted. Add 1/3 of fine sugar.

13. When the meringue is lifted into a large curved shape, add the remaining granulated sugar.

14. Continue beating until the egg whites become dry.

15. Take half of the whipped egg white paste and add it to the cocoa egg yolk paste twice and mix well.

16. Add the next amount of egg white paste after each stirring.

17. Add the remaining half of the egg white paste into the original egg yolk paste twice and mix well.

18. Pour the two mixed batters alternately into an 8-inch chiffon mold.

19. After pouring all the batter, shake out the bubbles.

20. Bake in the lower middle layer of the preheated oven for 60 minutes; 125 degrees for the first 45 minutes and adjust to 145 degrees for the last 15 minutes.

21. After baking, take a toothpick and insert it into the cake. If there is nothing sticky when the toothpick comes out, it means it is cooked.

22. Take it out of the oven, let it fall naturally from a height of 20 cm 2-3 times, quickly turn it upside down on a wire rack, and demould it after it has completely cooled.

23. It can be eaten after cutting.

24. The zebra pattern is very clear and has distinct layers.

25. The cake with Xiwang corn germ oil has a very soft texture and great elasticity.

26. Xiwang corn germ oil is great and worth recommending.

Do you feel more confident that you can make a delicious dish by steaming it? The recipe for zebra-print chiffon cake is very simple. Try some simple cooking methods and you will fall in love with cooking.