Black and white chiffon cake: fluffy, easy and so yummy
published on 2 October, 2019 at 11:07
Ingredients:
4 egg yolks
4 egg whites
3 tablespoons sugar
3 tablespoons oil
1 pinch of salt
1 teaspoon vanilla essence
150 gr flour
50 gr sugar
1/2 teaspoon vinegar
4 egg yolks
4 egg whites
3 tablespoons sugar
3 tablespoons oil
1 pinch of salt
1 teaspoon vanilla essence
150 gr flour
50 gr sugar
1/2 teaspoon vinegar
2 tablespoons cocoa
Directions:
Divide the yolks from the whites, beat the egg yolks with the sugar. Then add oil, salt, vanilla and sieved flour. Whisk the egg whites with sugar and vinegar. Add the mixture of egg yolks and stir. Take 1/4 of the dough and mix it with cocoa.
Pour the white mixture into the 18 cm mold, then add the cocoa mixture and stir with a toothpick.
Put the mold in a pan filled with hot water, then bake at 300°F (150°) for 75 minutes.
Divide the yolks from the whites, beat the egg yolks with the sugar. Then add oil, salt, vanilla and sieved flour. Whisk the egg whites with sugar and vinegar. Add the mixture of egg yolks and stir. Take 1/4 of the dough and mix it with cocoa.
Pour the white mixture into the 18 cm mold, then add the cocoa mixture and stir with a toothpick.
Put the mold in a pan filled with hot water, then bake at 300°F (150°) for 75 minutes.
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