Marble Chifeng cake

Marble Chifeng cake

Introduction:

"It's made according to Ziyu's mother's prescription. It's quite successful. The height has reached 6.5cm. I'm quite satisfied. The marble pattern is also very beautiful. It's just that there is no good demoulding knife, which is a little fragmented by me. But the taste is absolutely delicious. "

Production steps:

Step 1: separation of egg white and yolk

Step 2: Add 20 grams of white sugar to the egg yolk and stir with a hand beater until the sugar melts.

Step 3: add oil while stirring

Step 4: add milk and stir for 3 minutes

Step 5: make a white, thick paste

Step 6: split into two

Step 7: sift 45 grams of low gluten flour into a portion and stir to make a batter. Sift in 35 grams of flour and 10 grams of cocoa powder to form a cocoa batter.

Step 8: add white vinegar to the egg white and sugar in three times until hard foaming

Step 9: divide into two parts and put into two kinds of batter

Step 10: stir well to make cake paste

Step 11: pour the cocoa batter into the white cake batter and stir a few times

Step 12: pour into the eight inch mold and shake out bubbles

Step 13: preheat the oven at 135 ℃, put it into the mold, and bake at 130 ℃ for 50 minutes

Step 14: take it out, fall twice from a high place and buckle it immediately.

Step 15: cool completely before demoulding

Materials required:

Eggs: 5

Low gluten flour: 80g

White granulated sugar: 70g

Oil: 50g

Milk: 50g

Cocoa powder: 10g

White vinegar: 5 drops

Note: egg white must be sent in a basin without oil and water. The temperature of the oven depends on my oven. My temperature is 130 degrees, and it's cracked

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet