Marble Chiffon Cake / Tri-Color Chiffon
Marble Chiffon Cake / Tri-Color Chiffon

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, marble chiffon cake / tri-color chiffon. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

How to make marble chiffon cake or tri-color chiffon. We are using both natural cocoa powder and dutch-processed (dark) cocoa powder. See more ideas about chiffon cake, cake, chiffon. See more ideas about cake, cupcake cakes, chiffon cake.

Marble Chiffon Cake / Tri-Color Chiffon is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Marble Chiffon Cake / Tri-Color Chiffon is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook marble chiffon cake / tri-color chiffon using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Marble Chiffon Cake / Tri-Color Chiffon:
  1. Take 80 g egg yolks (from +- 4 eggs)
  2. Get 28 g (2 tbsp) vegetable oil
  3. Make ready 45 g (3 tbsp) milk
  4. Take 65 g (1/2 cup) cake flour / low protein flour
  5. Get 6 g (1 tbsp) natural cocoa powder
  6. Take 25 g (5 tsp) hot water (for natural cocoa powder)
  7. Get 6 g (1 tbsp) dark cocoa powder or dutch-processed
  8. Prepare 25 g (5 tsp) hot water (for dark cocoa powder)
  9. Prepare 130 g egg white (from +- 4 eggs)
  10. Take 5 g (1 tsp) lemon juice
  11. Make ready 50 g (1/4 cup) granulated sugar

Reviewed by millions of home cooks. Chiffon cake is one of our all time favorite cakes. It is baked in a traditional tube pan and incredibly tender & fluffy while still Highlights: We bake fresh once we receive an order. Real and fresh Fruit used, Zero Trans Fat, Zero Margarine, Preservative-Free, Colour-Free.

Steps to make Marble Chiffon Cake / Tri-Color Chiffon:
  1. Https://youtu.be/51I-9_6SgqU
  2. 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.
  3. Add the 2 types of cocoa powder into their own bowl. Dilute each with hot water.
  4. 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.
  5. Place egg white and lemon juice in a large bowl. Using an electric mixer on high speed, beat them until foamy with tiny bubbles. Gradually add the sugar in small batches while mixing. Continue beating to a stiff peak consistency.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Before unmolding the cake, run a spatula along the outside edges of cake. Slice and enjoy!
  13. Ready to serve and ENJOY!

It is baked in a traditional tube pan and incredibly tender & fluffy while still Highlights: We bake fresh once we receive an order. Real and fresh Fruit used, Zero Trans Fat, Zero Margarine, Preservative-Free, Colour-Free. For chiffon cake, eggs should be beaten. Marble Chiffon Cake: Follow above recipe;. stir. Bake in slow oven. minutes or until cake tests done.

So that’s going to wrap this up for this special food marble chiffon cake / tri-color chiffon recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!