My Beautiful and Delicious Zebra Chiffon Cake

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寄件者 desert

寄件者 desert

If you can read Chinese, here is my blogspot link: http://maobaocun.blogspot.com/2014/01/4.html

This cake requires two kind of batter: chocolate batter and original batter. I made two yolk batter separately then split the meringue to half and mix with the two yolk batter individually into cake batter. Then dispense the two cake batter alternately using batter dispensers to make the zebra pattern. 

Ingredients:

Cocoa yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

Cocoa powder 20g

vegetable oil 80g

Original yolk batter

Large Eggs 5x

Milk 100g

Cake flour 120g

vegetable oil 80g

Meringue

large egg white 10x

sugar 240g

This is how I make chocolate yolk batter. Use the same method to make original yolk batter but without cocoa powder: http://www.youtube.com/watch?v=a9ytnAohCEY

This is how i whisk the egg white, it's very important regarding the order of speed increase to make a stable meringue, therefore a very fine textured product: http://www.youtube.com/watch?v=CTIRmDaqziA

This is how I mix both of them together. The way I mix them minimize the degas: http://www.youtube.com/watch?v=KtFrUFejo58

This is how I dispense both cake batter into cake pan: http://www.youtube.com/watch?v=7j9ui7Ql3I4

Bake at 115C for 20 min, 155C for 20-25 min for 2x 8" cake.

As soon as I took out the cake from oven, I kind of 'throw' it to the counter top so that the steam that's trapped can escape sooner. Then I flip it over to cool the cake down for about 40 min before I remove it from the pan.

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寄件者 desert

The same method can also be used to make pure cocoa cake, green tea mocha cake, or original cake.

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寄件者 desert

寄件者 desert