Monday, April 23, 2012

Chocolate Marble Chiffon Cake

We had fell in love with the chiffon cake from Cake Keeper Cakes... Not only my family, my colleagues loved them as well... This book is definietly a keeper!!!

And today, we have a Chocolate Marble Chiffon Cake. I thought this cake might be a thrill to the girls as they will preferred something light and simple. Looks like it did, and so do US!!!! As usual, I was over fascisnated by my 9" chiffon, and the nicely chiffon that came out from the oven, + the swirl of the cake, the taste & texture... hehehe...

After baking the Banana & Macadamia Nut Chiffon Cake, I decided to try baking the Chocolate Marble Cake. Something simple.... Yes, it turns out so well and it was surprisingly as good as the previous chiffon that I had baked!!! Thumbs up!!!

Probably I did not make a very nice swirl, but it still taste yummy:-D
The texture of this chiffon was extremely moist, soft & spongy.... When you bite on the cake, you might kinda heard the hissing sound of the sponge, too exaggerating perhaps...??? hehehehe!
Nat wasn't quite keen on the cake when she tasted it, but later on she came out for more helpings. She had even told me not to finished the cake, and asked me to kept some for her to bring to school... I was glad that everyone loves this cake.

*Using 9" tube pan
*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:
2 tbsps + 2 tsps cocoa powder
2 tbsp water
1 1/2 cup sugar (175g sugar, 125g-50g)
1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil
1 1/3 cup cake flour (165g cake flour)
2 tsp baking powder
1/2 tsp salt
7 eggs, 5 separated, 2 whole
1 tsp vanilla extract
1/4 tsp cream of tar tar

1. Preheat oven to 325F(165C).
2. Whisk together the cocoa powder, water, 1 tbsp sugar & 1 tbsp oil in a small bowl. Set aside. Combine flour, baking powder & salt in a bowl. Set aside.
3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.
4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.
5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.
7. Transfer 1/3 of the batter into another bowl and gently fold in the chocolate batter. Pour half the yellow batter into the tube pan. Top half of the chocolate batter. Repeat with the remaining yellow & chocolate batter. Smooth the top with a rubber spatula. Use a butter knife to swirl the batters together, taking care not to overmix. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.
8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.
9. Remove cake for the pan. Slice & Serve.
** Cake can be store at room temperature for about 3 days.
Looking forward to try out new recipe from the Cake Keeper Cakes soon:-D

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