Marble Cocoa Chiffon

Separate the egg yolks and egg whites into two clean, dry bowls.

Add 15g of fine granulated sugar to the egg yolks and mix well, then gradually add 25g of salad oil while stirring, and gradually add 25g of milk while stirring; (you can add some raisins)

Weigh the egg yolk mixture to get the total weight, and divide it into two portions in a large bowl;

Sift 22.5g of white low-gluten flour into a bowl, and stir until there are no lumps; if the batter feels too thick and resistant when stirring, add a small amount of milk and mix evenly. Until: when lifted, it is smooth and flows down like a stream.

In another bowl, sift in the remaining 17.5g of low-gluten flour and cocoa powder, and mix until there are no lumps; if the mixture feels too thick and resistant when stirring, add a small amount of milk and mix evenly. Preheat the oven.

Add 3 drops of lemon juice to the egg whites and beat until frothy. Add 10g of granulated sugar and beat until there are slight streaks, then add another 10g of granulated sugar; beat until soft peaks form, then add another 10g of granulated sugar; beat until stiff peaks form, where lifting the whisk creates straight, non-bending peaks.

Divide the meringue evenly into two portions, and quickly mix each with 2 portions of batter.

Pour the cocoa-colored cake batter into the yellow cake batter, stir twice with a spatula, then quickly pour the batter into the chiffon mold and use a spatula to level the surface. Lift the mold with both hands and tap it gently on the table three times, then put it into the preheated oven;

Place on the lower rack, use upper and lower heat, 170°C, 35 minutes; take it out of the oven and drop it twice, then immediately invert it and let it cool in the air; also made a 6-inch round mold (with added raisins), bake on the middle rack.