two-color Qifeng cake recipe

How to Make a Classic Vanilla and Chocolate Sponge Cake

A two-tone sponge cake, or chiffon cake, is a delightful treat with its striking marbled appearance and light, airy texture. Here’s a simple guide to baking one at home.

Ingredients:

For the vanilla batter: 5 eggs (separated), 60g sugar, 60g cake flour, 40ml milk, 30ml oil, 1 tsp vanilla extract.

For the chocolate batter: Same as vanilla, plus 15g cocoa powder sifted with flour.

Steps:

1. Prepare batter: Separate eggs. Whisk egg yolks with 30g sugar, milk, oil, and vanilla until smooth. Sift flour and mix gently. In another bowl, beat egg whites with 30g sugar until stiff peaks form. Fold 1/3 whites into yolk mixture, then fold back remaining whites. Divide batter into two bowls; mix cocoa powder into one for chocolate batter.

2. Marble effect: Alternate spoonfuls of vanilla and chocolate batter into a 17cm round pan. Use a toothpick to gently swirl for a marbled pattern.

3. Bake: Tap the pan on the counter to remove air bubbles. Bake at 160°C for 35-40 minutes until a skewer comes out clean.

4. Cool: Invert immediately and let cool completely before removing from the pan.

Enjoy this soft, flavorful cake as a dessert or with afternoon tea!