Hi, I’m Kate. Today, we’re going to prepare pumpkin marble chiffon cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pumpkin Marble Chiffon Cake Recipe
Pumpkin Marble Chiffon Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Pumpkin Marble Chiffon Cake is something that I have loved my whole life.
To be with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin marble chiffon cake using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Marble Chiffon Cake:
- Prepare 6 large egg yolks
- Make ready 80 grams canola oil
- Take 80 grams plain yogurt
- Get 200 grams pumpkin puree
- Get 1 teaspoon vanilla extract
- Take 150 grams all purpose flour
- Take 1 teaspoon baking powder
- Make ready 1 teaspoon pumpkin spice
- Make ready 1/4 teaspoon salt
- Prepare 6 large egg whites
- Make ready 150 grams granulated sugar
- Make ready 🔹chocolate paste (mix all together) :
- Prepare 2 tablespoons unsweetened cocoa powder
- Prepare 1 tablespoon water
Instructions to make Pumpkin Marble Chiffon Cake:
- Preheat oven to 325 degrees Fahrenheit. Prepare a tube pan that is 9 1/2 inches in diameter. Do not grease/line the pan.
- Whisk together egg yolks, oil, yogurt, pumpkin puree and vanilla extract in a large bowl. Whisk together flour, baking powder, pumpkin spice and salt, then sifted. Whisk flour mixture into egg-yolk mixture.
- Beat egg whites with a mixer on high speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
- Reserve 1 cup batter. - Stir cocoa paste into the reserved batter gently. Transfer the plain batter to the pan. Drop the chocolate batter by spoonfuls over top of plain batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake until top of cake springs back when touched, 55 to 60 minutes. Let cool upside down (over a bottle or on tube-pan feet).
- Slide a paring knife around edges of tube and side of pan, release cake.
- Frost and decorate the cake as you like.
So that’s going to wrap this up for this special dish pumpkin marble chiffon cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
