Marbled Chiffon Cake
Ingredients:
4 Egg whites
1/4 tsp Cream of tartar
50g Castor sugar
4 Egg yolks
20g Castor sugar
40ml Vegetable oil
70ml Milk
1 tsp Vanilla extract
75g Cake flour
1 tbsp Cocoa powder
1/2 tsp Chocolate flavouring (optional)
Preheat oven to 160°C.
Whip egg whites till frothy, add cream of tartar and 50g castor sugar in 3 parts till stiff peaks.
In a separate bowl, beat eggs and remaining sugar. Add oil. Then add in vanilla extract and milk. Finally add in the flour and stir to combine.
Gently fold in the egg whites in 3 parts.
Set aside 1/3 or around 120g of batter and add to it 1 tbsp of sifted cocoa powder and flavoring if desired. Gently fold to combine.
Pour a thin layer of white batter into an ungreased 18cm chiffon pan. Then scoop the chocolate batter and drop them in 4 or 5 random spots around the pan. Lay another layer of white batter. The drop 4 or 5 spots of chocolate layer in between from the spot you placed the first layer. Repeat until all the batter is used up. Using a thin spatula, draw a figure 8 overlapping the next 8 and continue all around the pan.
Bake for 1 hour. Once done, remove from the oven, and invert the pan immediately. Leave to cool completely before unmoulding. I prefer to unmould by hand.
20g Castor sugar
40ml Vegetable oil
70ml Milk
1 tsp Vanilla extract
75g Cake flour
1 tbsp Cocoa powder
1/2 tsp Chocolate flavouring (optional)
Preheat oven to 160°C.
Whip egg whites till frothy, add cream of tartar and 50g castor sugar in 3 parts till stiff peaks.
In a separate bowl, beat eggs and remaining sugar. Add oil. Then add in vanilla extract and milk. Finally add in the flour and stir to combine.
Gently fold in the egg whites in 3 parts.
Set aside 1/3 or around 120g of batter and add to it 1 tbsp of sifted cocoa powder and flavoring if desired. Gently fold to combine.
Pour a thin layer of white batter into an ungreased 18cm chiffon pan. Then scoop the chocolate batter and drop them in 4 or 5 random spots around the pan. Lay another layer of white batter. The drop 4 or 5 spots of chocolate layer in between from the spot you placed the first layer. Repeat until all the batter is used up. Using a thin spatula, draw a figure 8 overlapping the next 8 and continue all around the pan.
Bake for 1 hour. Once done, remove from the oven, and invert the pan immediately. Leave to cool completely before unmoulding. I prefer to unmould by hand.
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