Marble Chiffon Cake Recipe

140 grams castor sugar.

Marble chiffon cake recipe.

Sift the first 4 ingredients into a bowl. Pour half of light batter into pan. How to create a marbled pattern chiffon cake. Run a knife around sides and center tube of pan.

Chocolate marble chiffon cake recipe chocolate marble chiffon cake ingredients. 1 4 teaspoon cream of tartar. In a large bowl beat the egg whites until foamy. 1 2 teaspoon vanilla essence.

Immediately spoon over cake. 3 1 2 tablespoons dutch processed unsweetened cocoa powder. Invert the chiffon cake once it is out from the oven to prevent the cake from collapsing. Preheat oven to 325f.

One 20 cm 8 inch round cake pan removable base preferred non greased. Top with half of chocolate batter. Remove cake to serving plate. Invert pan on heat proof funnel.

5 tablespoon oil unflavored. Loosen cake from pan. 120 grams self raising flour. Stir in cream and vanilla.

Run a knife around side and center tube of pan. 60 grams castor sugar. Instructions creamy flour mixture. While holding the middle of the mold gently tap the mold against the kitchen counter twice to remove any large air bubbles.

With narrow spatula or knife swirl gently through batters to marble. To create the marble pattern you simply need to pour the plain batter and the matcha batter alternately into the chiffon pan. Repeat with remaining cake layers. Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.

Invert onto serving plate. Make a well and add the next 4 ingredients. Try to create the lines using one continuous motion going up and down and then side to side. Set the baking time for 30 minutes.

For frosting melt semisweet chocolate and butter in a small saucepan over low heat. Pour the batter into the chiffon cake mold. Bake on the lowest oven rack at 325 for 70 75 minutes or until cake springs back when lightly touched. My husband will not eat a bought angel food cake so a few weeks ago i made one from scratch which he enjoyed he said he would still like to have a chiffon cake i have had this recipe on hand for quite some time and decided to try it the only change i made was to spin the sugar in a processor for about 2 minutes until it was superfine the cake came out super high was light and moist.

Whisk in confectioners sugar until smooth. Remove from the heat. Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly.