This cake is a modern classic that features both marble and chiffon textures. It’s sure to impress at any occasion, so make it today!
Marble chiffon cake is a moist, light and delicate cake that can be made with or without a marble cake pan. The recipe for this cake is quite simple to make and will result in the most perfect vanilla sponge cake.
Not only is this Marble Chiffon Cake simple to create, but it’s also a stunning treat. It’s a marbleized take on the traditional chiffon cake. The cake texture is airy, light, spongy, and moist—almost cloud-like—due to all the eggs in the ingredients.
For this recipe, you’ll need a tube pan, and you shouldn’t use a non-stick pan to let the cake rise. To create it, you’ll need flour, eggs, sugar, baking powder, and cocoa powder, among other things. To achieve a marbled effect, the two batters are alternately poured into the tube pan, alternating between the two tastes.
Marble Chiffon Cake: A Step-by-Step Guide
Begin with preparing the batter. Fits combine the egg yolks, sugar, oil, orange zest, and orange juice in a mixing bowl. Sift the flour into the mixing bowl using a sieve placed on top of it. Blend until completely smooth. In two smaller mixing basins, divide the batter. To one, add cocoa powder, and to the other, corn starch. Blend until completely smooth.
In a separate clean dish, whisk together the egg whites, lemon juice, and sugar until firm peaks form. Separate the egg whites and fold them into the two batters. To get a marbled look, alternate between pouring the chocolate and orange mixtures into the tube pan. Preheat oven to 160°C (320°F) and bake for 40 minutes.
Tips
Make a double chocolate chiffon cake by pouring a chocolate ganache over the chilled cake. It’s also good with an orange glaze made from 12 cup fresh orange juice and 1 pound powdered sugar. Before serving, drizzle the glaze over the cake.
This chiffon cake should not be baked in a non-stick pan. The chiffon cake will not be able to adhere to the sides in order to rise high if the sides are non-stick. You shouldn’t grease the pan for the same reason.
Before you begin beating the egg whites, make sure the basin is clean. The egg whites will not whip adequately if there is any fat residue.
Make sure you’re using the freshest eggs you can find. This will guarantee that the egg whites are properly beaten. Cream of tartar stabilizes the egg whites, resulting in a more stable meringue. 1/8 teaspoon per egg white
To enhance the taste, add a touch of salt.
Use gluten-free flour (or almond flour) and stevia instead of sugar to make the chiffon cake keto-friendly.
What Is The Best Way To Store Marble Chiffon Cake?
Keep the marble chiffon cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
Is it possible to freeze Marble Chiffon Cake?
This marble chiffon cake freezes well for up to three months. Make careful to cover it with plastic wrap securely.
Instructions
Step 1
Step 1
Combine egg yolks, sugar, oil, orange zest, and orange juice in a mixing bowl.
Step 2
Step 2
Combine egg yolks, sugar, oil, orange zest, and orange juice in a mixing bowl.
Using a sifter, Using a sifter, sift in the flour.
Step 3
Step 3
Divide the mixture into two equal halves. In the first batter, add cocoa powder; in the second batter, add cornstarch.
Step 4
Step 4
Using a sifter, Using a sifter, sift in the flour.
Combine egg whites, lemon juice, and sugar in a mixing bowl.
Step 5
Step 5
Divide the mixture into two bowls.
Step 6
Step 6
Divide the mixture into two equal halves. In the first batter, add cocoa powder; in the second batter, add cornstarch.
Alternate between the white and dark mixtures in the baking pan. Preheat oven to 160°C (320°F) and bake for 40 minutes.
Step 7
Step 7
Serve and have fun!
Marble chiffon cake is a type of cake that has a light and airy texture. It is made with whipped egg whites, cream of tartar, vanilla extract, and sugar. The cake is topped with chocolate ganache and chocolate marbles. Reference: double chocolate marble chiffon cake.
Frequently Asked Questions
What is the secret of chiffon cake?
A: Chiffon cake is a type of spongecake made from equal parts flour, egg yolks and sugar. The mixture is then baked in an oven or on the stove top to dry out completely. It is often iced with whipped cream that has been mixed into beaten egg whites until it forms stiff peaks.
What is the difference between a sponge cake and a chiffon cake?
A: A sponge cake uses flour, eggs, butter and milk as its main ingredients. On the other hand, a chiffon cake does not have any of these in it but instead relies on egg whites for structure.
What is the difference between chiffon cake and genoise?
A: Chiffon cake is a type of spongecake that has three layers. It typically uses whipped egg whites to hold the batter together, whereas genoise requires gelatin or agar-agar powder for this purpose.
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