Preparation materials:
Original cake ingredients: 40 g milk, 20 g salad oil, 1 egg yolk, 20 g caster sugar, 40 g low gluten flour
Chocolate Cake Ingredients: 40 g milk, 20 g salad oil, 1 egg yolk, 20 g caster sugar, 30 g low gluten flour, 10 g cocoa powder
Matcha Cake Ingredients: 40 g milk, 20 g salad oil, 1 egg yolk, 20 g caster sugar, 32 g low gluten flour, 8 g matcha powder
Meringue material: 160 g of egg white, 45 g of caster sugar
Special tool preparation: 18 cm hollow cake mold
Preparation for operation: 1 All kinds of powders are sieved separately and set aside. 2 After separating the egg whites and egg yolks, freeze the egg whites in the refrigerator until thin ice freezes on the edges.
Baking temperature: 160 ° C, up and down heat, middle and lower layers
Baking time: 48 minutes
Finished product quantity: 1 1 18 cm hollow chiffon cake
1 Stir the original egg yolk batter
1-1. Add caster sugar to the egg yolks and stir well with a manual whisk.
1-2. Add salad oil and stir well.
1-3. Add the milk and stir well.
1-4. Add low gluten flour and stir well.
1-5. Finish the original egg yolk batter.
2 Stir matcha and chocolate flour batter
2-1. Repeat steps 1-1 to 1-4, then add cocoa powder and stir well to complete the chocolate-flavored egg yolk batter.
2-2. Repeat steps 1-1 to 1-4, then add matcha powder and stir well to complete the matcha flavored egg yolk batter.
3 Beat the egg white
3-1. Add the granulated sugar to the egg white three times.
Beat with an electric whisk to nine dispensers.
Tip: The egg whites only need to be beaten to nine, and the baked cake will taste softer.
4 Stir the tricolor cake paste
4-1. Divide the beaten egg whites into three equal parts, scrape out with a spatula and mix well with the original, chocolate-flavored, and matcha-flavored egg yolk batter to complete the three cake batters.
5 Bake in a mold
5-1. Pour the mixed tri-color cake batter into a hollow mold (the batter should be evenly intersected in the mold), and then bake in the preheated oven.
Tip: When pouring three kinds of batter into the mold, stagger the color, and the finished product is more beautiful. Bake at 160°C on high and low heat, lower and middle in oven for 48 minutes.
5-2. After the cake is baked, it is upside down on the drying net, and after drying, it is released with a demoulding knife.
Selected from the book "Simple Baking", all rights reserved.