Cow Pattern Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Cow Pattern Chiffon Cake

Prepare ingredients, take eggs out of the refrigerator to return to room temperature, and separate egg yolks from egg whites

Sift low-gluten flour A, and at the same time, add 2g of bamboo charcoal powder to low-gluten flour B and sift, set aside

Add powdered sugar A to egg yolks, beat with an egg beater until the color lightens

Add corn oil, beat until well combined, then pour in milk and continue beating

Take 40g of the prepared egg yolk batter

Add the reserved bamboo charcoal flour to one portion of the 40g egg yolk batter, and add sifted low-gluten flour A to the other portion

Stir evenly with a manual egg beater

Whip the egg whites, add a little lemon juice, beat on high speed until it forms fish-eye bubbles, then add 1/3 of powdered sugar B

Continue beating with an electric mixer until the volume doubles, then add another 1/3 of powdered sugar B

Continue beating until stiff peaks form, add the remaining powdered sugar B, beat on high speed until it reaches stiff peaks

Add 40g of the egg white foam to the bamboo charcoal batter

Fold gently with a spatula until well combined

Pour the remaining egg white foam into the original batter, fold gently again

Transfer the bamboo charcoal batter into a piping bag

Pipe black pattern designs in the mold, scoop some of the original cake batter and cover the black batter

Continue piping the bamboo charcoal batter, repeat the process

Fill the mold with both batters, tap to remove air bubbles

Preheat the oven to 170 degrees, bake on the middle rack for 40 minutes

Once baked, gently shake the chiffon cake, invert, cool, and remove from the mold