Main Ingredients:
Eggs: 3; Sugar: 40g; Oil: 30g; Low-gluten Flour: 50g; Corn Starch: 20g.
Auxiliary Ingredients:
Vanilla Powder: 2g; Milk: 30g.
Accessories:
Salt: 1g; Mulberry Jam: 1 tablespoon.
Taste: Milky; Technique: Baking; Time: Half an hour; Difficulty: Simple.
Steps for Cooking Marble Mulberry Chiffon Cake
All ingredients.
Separate the egg yolks and add 20g of sugar, oil, and milk to them.
Mix well.
Sift in the flour.
Cut and mix into egg yolk batter.
Add a few drops of lemon juice to the egg whites.
Add 20g of sugar in 3 portions and beat until stiff peaks form.
Divide the beaten egg whites into 3 portions and fold them into the egg yolk batter.
Mix well to form the cake batter.
Pour half of the cake batter into the mold and tap to remove air bubbles.
Add 1 tablespoon of mulberry jam to the remaining cake batter and mix well.
Pour the mulberry jam batter into the cake batter.
Stir a few times with a chopstick.
Bake in the oven at 160°C (320°F) for 10 minutes with upper heat only, then switch to 150°C (300°F) with both upper and lower heat for another 30 minutes. After baking, invert the cake and let it cool.
