Marble twilight cake

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Preparation of food items: cake powder, cocoa powder, eggs, white sugar, vegetable oil, lemon, milk

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Egg clean, yellow separated, in oilless, waterless containers. Internal

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Start with a hand-pumping egg yolk and pour the vegetable oil into it three times

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In the milk, evenly mixed

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Sifting the cake into the yolk paste

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With a silicone knife, the bottom flips from top to bottom

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When the protein comes out of a big fish eyebrush, it drops a few drops of lemon juice

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The white sugar went down three times, and the high speed continued to ejaculate

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When the protein comes out in a hard bubble, pull up the egg-beater

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Take a third of the protein into the yolk paste, flip it from the bottom to the top with a razor

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Whether the mixed yolk paste mixes with the remaining proteins, or the movement of up and down

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Split the pasta in two, add a few to the cocoa powder and mix it evenly

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You pour white paste into a cook's mold, then cocoa paste from the center, and then, like that, the paste will see through the flower

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Put the grill on the bottom of the oven, the mold on the grill, fire 150 degrees and make it 50 minutes

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It's dry. It's cold

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The cake is soft and flexible. It looks perfect. It cuts pretty well

1. Cakes using the 8-inch recipe require a full 50 minutes of baking. 2. When pouring the batter, pour it into the center. 3. Separate the egg whites and yolks, placing them in separate oil-free and water-free containers. 4. Mix using the cut-and-fold method with a spatula; otherwise, gluten development in the flour will cause the cake to shrink. 5. The fresher the eggs, the easier it is to beat the egg whites, so try to select fresh eggs. 6. Do not beat the egg whites until they are too stiff; over-beating will cause a loss of structural elasticity, which will also lead to shrinkage. Stop immediately when you see stiff, triangular peaks. If there are clumps of cotton-like texture on the beaters, it has been over-beaten. 7. The size and power of every oven vary, so be sure to adjust the temperature and baking time according to the actual condition of your own oven.