【CC】Chocolate/Vanilla Chiffon Cake with Zebra Pattern

This chiffon cake not only looks good, but also has a light, soft and elastic texture.
I highly recommend everyone to try this recipe ! !!
Here list all the tips from my experience.
1. Aluminum cake pan with a removable base is the best choice for a chiffon cake, Don’t use non-stick pan, don’t use any parchment paper. because the cake needs to be able to cling and stick to the sides of the pan, so that it can climb up to its maximum height.

2.Make sure to Beat the egg whites to stiff peaks, under-beating egg whites will cause the cake structure to collapse, while over-beating can cause your cake crack.

3. A soon as remove the cake from the oven, invert the cake pan and let it cool upside down , this way the cake stretches downward instead of collapsing.

4.Compared to other regular chiffon cakes, zebra cakes need to be baked at a very low temperature for a longer time in order to preserve the good-looking patterns, which in addition to helping the cake rise higher and bake more evenly , also prevents the top of the cake from cracking.

5. Cover the cake with foil in the first 20 minutes when bake can also preventing the top of the cake from cracking.

Zebra Pattern Chiffon Cake Recipe:
Vanilla Batter:
Cooking oil 30g
Cake flour 50g
Milk 35g
3 egg yolks 70g
Vanilla extract 1tsp 5g

Chocolate Batter:
Cooking oil 20g
Cake flour 35g
Coco powder 9g
Milk 25g
2 egg yolks 50g

Meringue:
5 Egg whites 175g
White vinegar 1/2 tsp/3g
Sugar 80g
Core starch 1tbsp 9g

Preheat oven to 300F/150C
Cover with foil and bake for 20 minutes。
Remove the foil and bake for another 35-40 minutes。
Once out of the oven, turn it upside down and let it cool.

Chapters:
0:00 Intro
0:29 making the batter
1:42 separate eggs
2:29 finishing the batter
3:17 making meringue
4:44 combine meringue and batter
5:46 creating zebra pattern
6:37 Bake the cake
6:52 bake results

小提示：
1. 可拆卸底座的铝制蛋糕盘是雪纺蛋糕的最佳选择，不要使用不粘锅，不要使用任何羊皮纸。因为蛋糕需要能够粘在锅的侧面，这样它才能爬到它的最大高度。
2. 确保将蛋白打至硬峰，打发不足的蛋白会导致蛋糕结构坍塌，而打发过多会导致蛋糕破裂。
3. 将蛋糕从烤箱中取出后，将蛋糕盘倒置并倒置冷却，这样蛋糕就会向下伸展而不是塌陷。
4. 与其他普通戚风蛋糕相比，斑马蛋糕需要在非常低的温度下烘烤更长的时间才能保持好看的图案，除了帮助蛋糕升得更高，烘烤更均匀外，还可以防止顶部蛋糕从开裂。
5. 在烘烤的前20分钟用箔纸盖住蛋糕也可以防止蛋糕顶部开裂。
配方：
香草面糊：
食用油30g
低筋面粉50g
牛奶35g
蛋黄3个 70g
香草精华5g

巧克力蛋糊：
食用油20g
低筋面粉35g
可可粉8g
牛奶25g
蛋黄2个 50g

蛋白霜：
蛋清5个/175g
白醋 1/2tsp / 3g
糖1/2杯/80g
玉米淀粉9g

烤箱预热300F/150C
盖锡箔纸烤20分钟
去掉锡箔纸再烤35-40分钟
出炉后反转倒扣晾凉。

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