Marble Chifeng cake

Marble Chifeng cake

Introduction:

"I haven't made a cake for a while. Recently, I really want to eat it, but I'm lazy to do it. In fact, it's very fast. It's mainly the trouble of washing and brushing after finishing. Maybe it's because I haven't made it recently. I'm a bit raw. I'm not very satisfied with the cake this time. There are some pudding layers at the bottom, but it's still very soft! "

Production steps:

Step 1: get the materials ready.

Step 2: protein and yolk separation.

Step 3: add 30g sugar into the egg yolk and stir until the sugar melts.

Step 4: pour in corn oil and stir well.

Step 5: pour in water while stirring.

Step 6: sift in twice sifted low flour, stir and set aside.

Step 7: add a few drops of white vinegar to the protein until the fish eye blister is formed, and then add white sugar.

Step 8: beat the protein to 9 and distribute.

Step 9: take one third of the protein into the egg yolk paste, stir well.

Step 10: then pour in the remaining protein.

Step 11: mix well.

Step 12: take a small part of cake paste in another container, put in cocoa powder, and stir well.

Step 13: pour the cocoa cake paste into the cake paste without cocoa.

Step 14: stir a few times.

Step 15: pour into the cake mold and shake it a few times.

Step 16: preheat the oven at 170 ℃ for 40 minutes.

Materials required:

Eggs: 5

Low powder: 100g

Cocoa powder: 20g

Corn oil: 40g

Water: 40g

Sugar: 70g

White vinegar: a few drops

Note: remember to cover with tin foil after coloring.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original