Marble Cocoa Chiffon Cake

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Steps for making Marble Cocoa Chiffon Cake

Separate egg yolks and egg whites into 2 clean and dry bowls;

Add 15g of fine sugar to egg yolks and stir until well mixed. Add 25g of salad oil and stir. Add 25g of milk and stir. (You can add some raisins)

Weigh the egg yolk mixture and divide it into 2 portions in a large bowl;

Sift 22.5g of white cake flour into one bowl and stir until there are no lumps. If the batter is too thick, add a small amount of milk and mix well. Continue stirring until the batter is smooth and flows like a line of water when lifted.

Sift the remaining 17.5g of cake flour and cocoa powder into the other bowl and stir until there are no lumps. If the batter is too thick, add a small amount of milk and mix well. Preheat the oven.

Add 3 drops of lemon juice to the egg whites and beat until coarse foam forms. Add 10g of sugar and beat until slightly patterned. Add another 10g of sugar and beat until wet foam forms. Beat until dry foam forms and the egg whites can stand up with pointed tips;

Divide the egg white foam into two equal portions and quickly mix each portion with one of the cake batters;

Pour the cocoa-colored cake batter into the yellow cake batter, stir twice with a scraper, then quickly pour the batter into the chiffon cake mold and smooth the surface with a scraper. Lift the mold and tap it lightly on the table three times, then put it in the preheated oven;

Bake in the middle of the oven at 170 degrees Celsius for 35 minutes with both top and bottom heat. Remove the cake from the oven and tap it twice, then immediately invert it and let it cool in the air. A 6-inch round mold (with raisins added) was also made and baked on the middle rack.