Hello, I am Marie. Today, I will show you a way to make marble chiffon cake / tri-color chiffon recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Marble Chiffon Cake / Tri-Color Chiffon Recipe
Marble Chiffon Cake / Tri-Color Chiffon is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Marble Chiffon Cake / Tri-Color Chiffon is something which I’ve loved my entire life.
To be with this particular recipe, we have to prepare a few ingredients. You can have marble chiffon cake / tri-color chiffon using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Marble Chiffon Cake / Tri-Color Chiffon:
- Make ready 80 g egg yolks (from +- 4 eggs)
- Prepare 28 g (2 tbsp) vegetable oil
- Prepare 45 g (3 tbsp) milk
- Get 65 g (1/2 cup) cake flour / low protein flour
- Make ready 6 g (1 tbsp) natural cocoa powder
- Prepare 25 g (5 tsp) hot water (for natural cocoa powder)
- Take 6 g (1 tbsp) dark cocoa powder or dutch-processed
- Make ready 25 g (5 tsp) hot water (for dark cocoa powder)
- Prepare 130 g egg white (from +- 4 eggs)
- Prepare 5 g (1 tsp) lemon juice
- Take 50 g (1/4 cup) granulated sugar
Steps to make Marble Chiffon Cake / Tri-Color Chiffon:
- Https://youtu.be/51I-9_6SgqU
- In a medium bowl, whisk egg yolks and oil until well-combined. Add milk and mix well. Sieve in flour and mix just until combined.
- Add the 2 types of cocoa powder into their own bowl. Dilute each with hot water.
- Divide the egg yolk batter into 3 equal portions. Mix 1 portion into the first cocoa bowl. Mix 1 portion into the second cocoa bowl. The third portion will be used for making yellow (non-chocolate) chiffon. Set all aside.
- Place egg white and lemon juice in a large bowl. Using an electric mixer on high speed, beat them until foamy with tiny bubbles. Lower the speed and continue beating while gradually adding the sugar in small batches. After all is mixed in, increase the speed to high and beat to a stiff peak consistency.
- Divide the beaten egg white into 3 equal portion (60g each). Firstly, add half-portion (30g) into the first cocoa bowl. Fold and mix with a silicone spatula until almost combined. Add another 30g of egg white. Fold and mix until no egg white is visible. Set aside.
- Repeat with the second cocoa bowl. Add half-portion (30g) of beaten egg white. Mix until almost combined before adding another 30g of egg white. Mix until no egg white is visible. Set aside.
- Repeat with the yellow (non-chocolate) batter. Add half-portion (30g) of beaten egg white. Mix until almost combined before adding another 30g of egg white. Mix until no egg white is visible.
- Into a 6-inch (15cm) loose-bottom pan, add the 3 chiffon batter alternately to create a random pattern. Make sure not to use a non-stick pan and don’t grease the pan. The batter needs to cling onto the pan while baking. After all batter is added in, tap the pan twice onto the counter to release any big unwanted bubbles.
- Bake in a preheated oven at 320°F (160°C) for 15 minutes. Then reduce the oven temperature to 260°F (130°C) and bake for 40-45 minutes.
- As soon as the cake comes out of the oven, tap it twice onto the counter. Then immediately invert the pan. Let the edges of cake pan sit on the edges of 3 cups without touching the cake. Leave until it cools completely.
- Before unmolding the cake, run a spatula along the outside edges of cake. Slice and enjoy!
So that is going to wrap this up for this special dish marble chiffon cake / tri-color chiffon recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
