Cake with two colors

　　I've made a dozen of them since I started, one of them is my favorite, and the other one is a beautiful model made by a model I love.But I only ate two pieces of this cake when I made it for the first time, and the rest of it tasted like someone else's! Tonight I decided to make myself a double-flavored cake, who knows if the plan is better than a quick change, when I made the cake and found that there was only 4 grams of cocoa powder left in the house, I made it according to the amount of ingredients, the color of the cake is like a blooming flower, the taste is still good, I share the production process with you, I hope you like it!

WHAT YOU NEED

Ingredients

Six eggs
100 grams of low-fat flour
20 grams of rice flour
85 grams of milk
65 grams of vegetable oil
50 grams of white sugar
A little salt.
Drops of lemon juice

How TO MADE Cake with two colors

Steps 1 to 4

1. Low starch rice flour mixed with sieve, 10 grams of sugar and egg yolk mixed evenly, mixed with milk thistle vegetable oil, mixed evenly with a manual egg mixer

2. In the previous step, the liquid is sifted into low-powdered rice flour, stirred evenly without particles, and can be used to extract eggs.

3. Add lemon juice and salt to the protein, use an electric egg beater to make the protein foam at low speed, add 40 grams of sugar in three parts, and dry the protein when the egg beater can bring out the short little pointed corners (I'm probably ninety percent of the big pointed corners will feel more Q), then you can open the oven to preheat it down to 170 degrees.

4. Using a rubber knife twice, the good protein (a quarter of the amount each time) is added to the egg yolk, each time it is mixed evenly, the action requires a gentle stirring, to prevent evaporation, (the stirring action is as follows: use a rubber knife to stick to the edge of the container, remove the egg yolk from the bottom, cut 3, 4 down, repeat the process of removing the yolk), finally pour the mixed egg yolk into the remaining protein and continue stirring evenly, separating a third of the egg yolk and adding cocoa powder evenly.

Steps 5 to 8

5. Half of the mixed raw egg paste is poured evenly into the mold, then poured into the cocoa paste, and finally poured into the remaining raw egg paste, which is smoothed out on the table with a slight jolt and a few seconds of air bubbles.

6. Place the mold in the lower layer of the preheated oven, bake it at 160 degrees for 10 minutes, then heat it up to 150 degrees, then heat it down to 155 degrees, bake it for 50 minutes (adjust the oven temperature according to your preference).

7. A well-baked cake, slightly shaken for a few minutes, turned upside down, dried and then removed from the mold.

8.

Handy cooking tips

　　This mold is relatively large, you can choose 5 eggs, 6 eggs, 7 eggs and the corresponding amount of other ingredients according to your needs, it will make a different effect; 4 baking temperature, because the temperature of each oven is not consistent, please set it according to yourself, because the flowers of this mold are at the bottom, do not worry about baking into black juice; 5 baking lemon juice in the auxiliary ingredients to remove the sweetness of the eggs, can be used without white vinegar, salt is not to be missed!