Hi everyone, this is Lisa
I would like to share an amazing recipe
How to make a beautiful two-color zebra pattern chiffon cake
After mixing the cocoa cake batter and the original flavor cake batter
There will be very realistic irregular zebra patterns
Which 's the children's favorite, super soft and beautiful
Use 5 eggs (about 60-65 grams each with shell)
Separate egg yolk and egg white
If the egg yolk is accidentally in the egg white, the egg white will be more difficult to beat
These two ccoa powder are available in Australian supermarkets, and they are both Nestlé products.
The one I use is better in terms of taste and color
So the giraffe swiss roll I made before
Some people said that the giraffe pattern they made was not dark enough
It is probably because of the cocoa powder
Add hot water and mix
Stir well
Pour milk in the yolk
And vegetable oil
Stir constantly for about 2-3 minutes
Let the oil and milk fully emulsify
Fully emulsified cake batter is easier to rise during the baking process
The emulsified mixture will not separate oil and water, and there will be slight foam on the surface
Sift in the flour in two times
After each sieve, mix the egg yolk and flour in a zig-zag motion
No dry flour is visible
The stirred egg yolk paste should be in a slow flowing state
Preheat the oven to 145C/295F
Pour a few drops of lemon juice into the egg whites. You can also use white vinegar or cream of tartar instead
The amount of cream of tartar can be calculated by putting 1/8 teaspoon per egg white
Mix on medium- high speed until big bubbles appear
Add 1/3 of the caster sugar
Continue to mix on medium-high speed until the meringue shows lines and start to become delicate
Add another one third and turn to medium speed
At this time, the meringue begins to appear very delicate lines, it shows a big hook shape while lifting the whisk
Add the remaining sugar and beat on low speed
The mixing whisk should rotate around the bowl and go deep to the bottom to beat, rather than hanging in the middle
This can prevent the egg white at the bottom from not being beaten
Lift the whisk, it is firm and upright
It is stiff peak we need for chiffon cakes
Add 1/3 of the meringue to the egg yolk mixture and mix well
We use "Fold in" to describe the motion which I think it’s very appropriate
Lift the cake batter from the bottom and fold it back to the bottom to stir
Many people fail in making chiffion cake
Or a pudding layer at the bottom of the cake, or the cake has obvious collapse
Usually there are mistake at this step
Pay more attention to my mixing gestures and practise more
After mixing, pour directly into the remaining meringue
Keep mixing in the same way
Until no meringue is seen at all
The whole process is gentle and fast
Too long or too slow will cause the meringue to defoam
The cake batter after defoaming will become thinner
Pour the cocoa mixture into a large bowl
Take about 200 grams of cake batter and mix it into cocoa cake batter to make zebra patterns
Use 8-inch removable base baking pan, no need to line with baking paper
Ready to start making zebra patterns
Take a spoonful of the original flavour cake batter, pour it into the middle of the pan, and flatten it slightly
Pour a spoonful of cocoa cake batter in the center
Pour in the batters alternately
If you have a measuring cup, the pattern will be more regular
The texture is more natural and irregular by using spoons
Shake the pan from side to side to let the cake batter slowly spread around
The diameter of the 8-inch mold is about 20 cm, which can make more layers of zebra patterns
If it is 6 inches, the diameter will be smaller and the lines will be less.
After the cake batter is poured in, it is about60-70% full
Use toothpicks to make the pattern
In the process of making zebra pattern, the cake batter may defoam a little, which is normal.
So be quick
Finally, shake it a few times to remove the small bubbles in the cake batter
Put it on a lower deck and bake at 145C/295F for 40 minutes
Then bake at 160C/320F for another 10 minutes
Please adjust the temperature according to the temperature of your own oven
After the cake is taken out, gently fall freely to shake off the heat in the cake
Turn over the pan immediately and let cool
Don't unmold until the cake is completely cooled, it will easily cause the shrink in the middle of the cake
Demould
Turn over and cut into slices
The irregularities are very realistic, it really looks like a zebra pattern
Let’s compare if it’s really alike
Soft and beautiful two-color zebra pattern chiffon cake
You can taste two flavors at once, kids just love it
If you like it, try to upload your work to my facebook
I’m Lisa, if you like my video
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See you next time