Chiba Pattern Thick-Cut Cake

The old-fashioned mille-feuille cake is also made using the egg separation method. In a dry, oil-free, and water-free bowl, add milk and corn oil, mix thoroughly until emulsified with no oil streaks, then sift in low-gluten flour and fold to combine.

Add the egg yolk and stir until smooth and delicate, with no dry powder or lumps. The egg yolk mixture is ready for use.

To prepare the egg whites, pour the egg whites into a dry, oil-free bowl, add lemon juice, and whip the egg whites. During whipping, add the granulated sugar in three portions, and whip the egg whites until they reach a slightly stiff peak stage.

Fold one-third of the meringue into the egg yolk batter until well combined.

Then pour everything back into the remaining meringue, fold gently until well combined. The cake batter is ready, and start preheating the oven.

Take a spoonful of the prepared cake batter, add cocoa powder and mix well, then put it into a piping bag.

Pour the cake batter vertically into the baking pan, shake it flat to remove air bubbles, cut an opening of about one centimeter in the piping bag, and pipe the cocoa cake batter on the surface.

Use bamboo skewers to cross and carve patterns.

Bake on the middle-lower rack of the Midea Q30 oven, using both upper and lower heat for 150 minutes, 55 minutes.

The baking pan just out of the oven releases hot steam, and the cake is placed on a wire rack to cool.

Remove the parchment paper, let it cool, and then cut it into pieces. The large pieces of mille-feuille cake are very thick.

Break it open to see the internal structure, delicate and dense, full of egg and milk aroma. If you can't finish it, seal it for storage; drying out will affect the taste~