How to Make Zebra Stripe Sponge Cake
Zebra Striped Sponge Cake Eggs Rice Cake This is a nutritious and delicious side dish, the method of preparation is also very simple, zebra striped Sponge Cake The key to making this dish tasty lies in the ingredients and steps.Cooking Network The editor will introduce the simple recipe for Zebra Striped Sponge Cake in detail.
Zebra Striped Sponge Cake Ingredients Introduction
Mains:
Low-gluten flour (68 grams)Cocoa powder (7 grams) Eggs (4 pieces) Westar Corn (40 grams) Milk (40 grams) Granulated sugar (Yolk Part) (20 grams) Granulated sugar (Albumin Part) (50 grams) White Vinegar(A few drops)Method of making Zebra Striped Sponge Cake: 1. Prepare the required ingredients.2. Separate the egg whites and yolks, placing them in separate containers that are water- and oil-free. 3. Add 20 grams of granulated sugar to the yolks and mix with a hand beater until well combined.
4. Add 40 grams of Westar corn, continue mixing until evenly distributed.
5. Add 40 grams of milk and mix thoroughly.
6. Sift in 68 grams of low-gluten flour.
7. Mix the egg yolk batter by drawing an " " character with a hand beater.
8. Divide the mixed egg yolk batter into two portions, one portion to which 7 grams of cocoa powder is added.
9. Use a spatula to mix the cocoa powder-added batter until well combined.
10. Place it aside for later use.
11. Add several drops of
White vinegar
to the egg whites, then beat with an electric mixer until the whites form a net-like foam. Add 1/3 granulated sugar at this stage.
12. Continue beating until the foam becomes finer but still has small bubbles, and when lifting the beater, the meringue will hang from it. Add another 1/3 of the granulated sugar.
13. Beat to form stiff peaks with the remaining granulated sugar added.14. Continue beating until the whites are slightly dry. 15. Take half of the whipped egg whites and add them in two portions to one portion of the cocoa yolk batter, mixing gently but thoroughly each time before adding more.
16. Repeat this process with the remaining half of the egg whites added to the plain yolk batter.
17. Pour the well-mixed batters alternately into an 8-inch springform pan.
18. Tap the mold to release any air bubbles.
19. Bake in a preheated
Oven
at the lower rack, baking for 60 minutes; first at 125°C for the first 45 minutes, then at 145°C for the final 15 minutes.
20. Insert a toothpick into the cake after baking to check if it is fully cooked (no residue on the toothpick).
21. Remove from the oven and drop the cake gently from a height of 20 cm twice, then turn it over onto a cooling rack immediately; allow the cake to cool completely before demolding.
22. Slice and serve.23. The zebra stripes are clear with distinct layers. 24. The sponge cake is extremely soft and elastic due to the addition of Westar corn oil.25. Westar corn oil is excellent and worth recommending.
26. Small tips:
1. When folding, be sure to use an under-surface flipping technique, avoid circular mixing.
2. As the batter for this cake can be dry, beat until slightly stiff peaks without necessarily reaching full stiff peak status.
3. Adjust baking time and temperature according to your oven's characteristics; the provided temperatures and times are for reference only.
The cake with West King Corn Bran adds an extremely soft and elastic texture.
West King Corn Bran Oil is firm and great oil that is worth recommending.
2Tips:
1 When folding, be sure to use the correct technique, lifting from the bottom of the bowl and not stirring in circles.
2 As this batter is relatively dry, beat until slightly stiff peaks form; it does not need to be beaten completely to stiff peaks.
3 Adjust baking time and temperature according to your oven's characteristics; the provided temperature and time are for reference only.
