Making Spotted Chiffon Cake (Spotted Cake)
Originally, I wanted to make zebra cake with a regular round mold, but I wanted to eat a light cake, so I baked it with a chiffon mold!^^ *Diameter 17cm chiffon mold.
6 serving
Within 90 minutes
효썸
Ingredients
  • Eggs
    2ea
  • Sugar
    20g
  • Cooking oil
    22g
  • Milk
    22g
  • Vanilla Extrack
    1tsp
  • Soft flour
    45g
  • Baking powder
    1g
  • Eggs
    2ea
  • Sugar
    20g
  • Cooking oil
    22g
  • Milk
    22g
  • Vanilla Extrack
    1tsp
  • Soft flour
    40g
  • cocoa powder
    5g
  • Baking powder
    1g
  • egg
    4ea
  • Sugar
    40g
Video
Cooking Steps
STEP 1/18
[Basic dough] In a bowl, mix the yolk and sugar until smooth.
STEP 2/18
Add cooking oil, milk and vanilla extract and mix well.
STEP 3/18
Put the flour and baking powder on a sieve
STEP 4/18
Mix just enough to hide the powder.
STEP 5/18
[Chocolate dough] Make chocolate dough the same way as the basic dough.
STEP 6/18
[Meringue] Put the egg white in a bowl, divide the sugar 2-3 times, and whip firmly until the tip has pointed horns.
STEP 7/18
Divide the finished meringue in half.
STEP 8/18
Mix the meringue in half, one-third at a time, into the base dough.
STEP 9/18
The basic dough is done!
STEP 10/18
Mix remaining meringue in chocolate dough, 1/3 at a time.
STEP 11/18
Sprinkle enough water on the chiffon mold (diameter 17cm) to use.
STEP 12/18
Drop the basic dough 1T each on the right and left.
STEP 13/18
Add 1T of chocolate dough to the center of the basic dough. Please do this repeatedly.
STEP 14/18
When you're done putting the dough in, drop it lightly on the floor 2-3 times to drain the air.
STEP 15/18
Bake for 30 to 35 minutes in a preheated oven at 170.
If the cake is well baked, turn it over and cool as soon as it is removed from the oven.
STEP 16/18
When the cake is cold enough, press gently from top to bottom (with edges and sides separated).
STEP 17/18
Remove the outer part and now press the side to separate the rest of the frame.
STEP 18/18
If you separate the mold like this, it comes off cleanly without any scratches!!
It's better if you put it in plastic wrap or in the refrigerator for a day^^
Please mold the meringue as soon as possible so that it doesn't die.
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