Sunday, 11 March 2012

Chocolate Marble Chiffon Cake Recipe (step by step photos)

Chiffon Cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings. In contrast to the traditional cakes, chiffon cake achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. Today, I will make chiffon cake with marble effect on it using my favorite chiffon cake recipe. This delicious chiffon cake is made with flour, eggs, sugar, salt, honey, vegetable oil, water and cocoa powder. The original recipe is from:

Ingredients ( for 23cm chiffon cake pan)
  • 95 grams egg yolks (approximately 5-6 eggs)   
  • 25 grams caster sugar 
  • 1/4 teaspoon salt 
  • 1 tablespoon honey (optional) 
  • 80 grams vegetable oil 
  • 80 grams water 
  • 95 grams cake flour 

  • 10 grams cocoa powder 
  • 10 grams cake flour 

  • 240 grams egg whites (approximately 7-8 eggs)
  • 110 grams caster sugar 
  • 15 grams corn flour


1. Preheat oven to 170 degrees C. 

2. In a large mixing bowl. Mix together egg yolks, 25 grams
    sugar, salt and honey with a balloon whisk. Add in vegetable oil
    and water. Mix well. Gradually mix in 95 grams cake flour. 
    Combine well. 

3. Divide the egg yolks mixture into two equal portions in 
    separate mixing bowl. Mix in 10 grams cake flour into one of 
    the egg yolks mixture. Combine well. For another bowl, mix in 
    10 grams cocoa powder. Mix well. Set aside. 

5. In a large mixing bowl, beat egg whites until foamy. Gradually
    add in sugar, one tablespoon at a time and beat until soft
    peak form. Finally, add in corn flour and continue beat until 
    stiff and shiny peaks form. 

6. Gently fold in the egg whites mixture into the cocoa egg yolks
    mixture and plain mixture accordingly until well combined. 
    (Note: make sure the egg whites are well combined with the 
    egg yolks mixture without breaking the egg whites. Little egg 
    whites left will cause a big hole in the cake but over mixing will 
    make it hardly rise during baking). 

7. TO ASSEMBLE MARBLE EFFECT. Spoon in the plain batter to 3
    or 4 different corner of the 23cm chiffon cake pan, then
    continue to cover the plain batter with cocoa batter, layer 
    by layer until finish. Bake in preheated oven for 35 to 45 
    minutes or until inserted wooden pick comes out clean. 
    Remove cake from the oven and invert the pan immediately 
    until cake has cooled.

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