Coconut Milk Zebra Pattern Traditional Cake (10-inch Square Mold)

Put the all-purpose flour into a bowl and loosen it with chopsticks. Cover the flour with a plate (or a piece of cloth) to prevent water vapor from dripping onto the flour. Cover with a pot lid, steam for 15 minutes after the water boils, then let it cool and sift it.

Separate the egg whites and yolks. Heat the corn oil over low heat to 70-80°C (small bubbles at the bottom, slight simmer at the edges, avoid boiling). Sift in the flour and cornstarch, and fold to combine. At this point, the batter will be quite dry, which is fine. After adding the coconut milk and egg yolks and mixing until combined, it will become smooth.

Add the coconut milk and egg yolk, stir evenly into a smooth egg yolk paste, and set aside.

Add salt and vinegar to the egg whites, then add sugar in three batches, whipping until soft peaks turning slightly stiff (if the egg whites are whipped too softly, the finished product is prone to collapse).

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then gently fold it evenly with a rubber spatula.

Then pour the egg yolk mixture into the remaining egg white mixture, and fold and mix until the egg white and egg yolk mixtures are completely combined.

Take half of the batter and put it into the black sesame paste, then mix evenly.

Line the cake mold with parchment paper. Take two spoons of the same size, one to scoop the plain egg yolk batter, and the other to scoop the black sesame egg yolk batter. Scoop a spoonful of plain egg yolk batter into the mold, then spoon a spoonful of black sesame egg yolk batter into the center of the plain egg yolk batter. Each time, the batter should be placed in the center of the previous batter.

Spoon the batter into the mold layer by layer until all of it is used, working quickly to prevent deflation.

In order not to affect the texture of the two-colored batter, I didn't tap the mold. I used a thin chopstick to draw my favorite patterns on the surface, which can also help remove large air bubbles.

Preheat the oven, pour about 2cm of hot water into a large baking tray, and place the cake mold directly in the tray before putting it in the oven (if using a cake mold with a removable bottom, wrap the bottom with aluminum foil to prevent water leakage). Place it on the lowest rack with both top and bottom heat, set the oven temperature to 100°C (the actual baking temperature in this oven is 150°C), and bake for 90 minutes (cover with a sheet of aluminum foil after 60 minutes). Then increase to 110°C and bake for another 10 minutes. Bake slowly at a low temperature, and the specific time and temperature should be adjusted according to your own oven.

After baking, lightly tap the mold to prevent shrinkage.

No need to invert; demold promptly to prevent the cake from steaming and becoming moist inside the mold.

Place it on the drying rack, and while it's still hot, tear off the parchment paper around the edges and let it cool.

The surface is smooth, not concave at the bottom, no waist indentation, no collapse.

Cut into pieces.

The texture is clear and beautiful, and the structure is fluffy and delicate.