Zebra-striped chiffon cake, with its beautiful pattern, subtle cocoa flavor, and soft, fluffy texture, is my favorite type of chiffon cake. It's also very easy to make; just a few slight modifications to the basic chiffon cake recipe.
Materials
Steps to make zebra-striped chiffon cake
Separating egg yolks and whites: Take a clean, oil-free, and water-free bowl, crack the egg into it whole, and use a clean spoon to scoop out the yolk and place it in a small bowl for later use. It is essential to use fresh eggs; eggs with broken yolks will crack open without making a sound.
In a separate bowl, pour in corn oil and water, and whisk until completely emulsified and free of oil specks.
Sift in the cake flour and mix in a Z-shaped motion until combined. It's okay if it's slightly thick.
Add egg yolks and continue stirring in a Z-shape until smooth. Set aside.
Whip the egg whites: Add a few drops of lemon juice or white vinegar to the egg whites (about 6 drops using chopsticks). Whip the egg whites on low speed until large bubbles form, then add one-third of the sugar.
Whisk at medium speed until the foam is fine and smooth, then add one-third of the sugar.
When more distinct lines appear, add the remaining sugar and continue whipping.
Finally, switch back to low speed and whip until stiff peaks form, which is the dry foam stage needed for making chiffon cake (whether the egg whites are whipped properly is the key to success).
Combine the egg whites and egg yolk mixture: Use a soft spatula to take one-third of the egg white mixture and add it to the egg yolk mixture.
Mix by folding from the bottom up while rotating the bowl. Do not stir in circles, otherwise the mixture will deflate.
Divide the batter into two portions. Sift cocoa powder into one portion and mix well (you can add a little more cocoa powder to the plain batter).
Take two spoons of the same size and scoop a spoonful of meringue into the center of an 8-inch chiffon cake mold (the spoons should not be too big, otherwise the layers will be too few and the cake will not look good).
Use another spoon to scoop the cocoa paste onto the plain batter.
Continue placing them in this order, alternating between the two colors.
After placing all the contents in, gently shake the mold to release any air bubbles.
Bake in the lower rack of the oven at 140 degrees Celsius for 60 minutes. Once baked, immediately remove from the oven, gently tap the pan a few times, then invert and let cool completely before unmolding.
The cross-section is so beautiful.
Cut into pieces
The subtle aroma of cocoa is my favorite.
Tips for making zebra-striped chiffon cake
Oven temperatures vary, so just use the temperature and time you normally use for baking chiffon cakes.
