零难度的经典千叶纹切块蛋糕， 比海绵蛋糕更绵软，比戚风蛋糕更美味 ｜Chiba Pattern Cake, more tasty than Chiffon and sponge cake

更正：视频03:05出现的中文字幕 应为“中性发泡”

这款经典千叶纹切块蛋糕，制作非常简单零难度， 口感介乎戚风蛋糕和海绵蛋糕，蛋香味十足，无敌松软。

➡️配方 ☘️ 千叶纹切块蛋糕（制作20小块）
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🍀千叶纹切块蛋糕
中号鸡蛋 8个（55-60克连壳）
低筋面粉 145克
玉米淀粉 10克
植物油 70克
牛奶120克
细砂糖 85克
香草精华 4克
少量柠檬汁

🍀千叶纹
蛋糕糊 30-40克
可可粉 3克

☘️ 预热烤箱140C/285F，140C/285F烘烤55-60分钟, 调至150C/295F继续烤10分钟
请根据自家烤箱情况，调整烤箱温度和时间

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This classic Chiba pattern Chiffon Cake is extremely easy to make at home, soft and fluffy. The texture is somewhat of a cross between a chiffon cake and a sponge cake.

➡️ Recipe ☘️ Chiba Pattern Chiffon Cake (can make 20 small pcs)
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🍀 Chiba Pattern Chiffon Cake
8 Medium eggs (55-60g/each)
Cake flour 145g
Corn flour 10g
Vegetable oil 70g
Milk 120g
Caster sugar 85g
Vanilla extract 4g
Lemon juice

🍀 Chiba Pattern
Cake Batter 30-40g
Cocoa powder 3g

☘️ Preheat oven to 140C/285F. Bake at 140C/285F for 55-60 mins, turn to 150C/295F for 10 minutes
Please adjust the baking time & temperature according to the oven you use.

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