Run a knife around sides and center tube of pan.
Marble chiffon cake recipe.
1 2 teaspoon vanilla essence.
Pour half of light batter into pan.
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.
In a large bowl beat the egg whites until foamy.
Matcha marble chiffon cake recipe printable recipe by christine s recipes course.
Chocolate marble chiffon cake recipe chocolate marble chiffon cake ingredients.
Invert the chiffon cake once it is out from the oven to prevent the cake from collapsing.
For frosting melt semisweet chocolate and butter in a small saucepan over low heat.
Instructions creamy flour mixture.
Whisk in confectioners sugar until smooth.
140 grams castor sugar.
Invert pan on heat proof funnel.
5 tablespoon oil unflavored.
20 mins cook time.
Make a well and add the next 4 ingredients.
One 20 cm 8 inch round cake pan removable base preferred non greased.
3 1 2 tablespoons dutch processed unsweetened cocoa powder.
Remove from the heat.
Try to create the lines using one continuous motion going up and down and then side to side.
Bake on the lowest oven rack at 325 for 70 75 minutes or until cake springs back when lightly touched.
To create the marble pattern you simply need to pour the plain batter and the matcha batter alternately into the chiffon pan.
Pour the batter into the chiffon cake mold.
How to create a marbled pattern chiffon cake.
Loosen cake from pan.
Preheat oven to 325f.
Sift the first 4 ingredients into a bowl.
Stir in cream and vanilla.
With narrow spatula or knife swirl gently through batters to marble.
Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly.
60 grams castor sugar.
Immediately spoon over cake.
1 4 teaspoon cream of tartar.
Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.
Top with half of chocolate batter.
Invert onto serving plate.
Run a knife around side and center tube of pan.
While holding the middle of the mold gently tap the mold against the kitchen counter twice to remove any large air bubbles.
Cool completely about 1 hour.
Repeat with remaining cake layers.
