Marble chocolate chiffon

I think that many people love chiffon cake because of its texture.

It is one of my family's favorite kinds of cake, esp. my mom really loves chiffon cake.

And today, we will make marble-style chiffon cake.

As this cake needs the air bubbles from the meringue to rise, so I have to think about this when creating the recipe. And to keep the air bubbles, I choose to divide the batter from the start, because if we divide it after folding the meringue, we will lose a large amount of the air ^^.

 After mixing the egg yolks with sugar, oil, and milk, we divide them into 2 parts and mix each of them to make a base for vanilla and chocolate (I use the scale to weigh the batter). 

And after making the meringue I divide it into 2 equal parts and fold each part into a vanilla and chocolate base.  With this method, we can keep the air bubbles in the cake batter.

When making chiffon, you don't have to oil or line the pan, as we want the cake to stick to the pan, and let it cool upside-down, the cake will keep its fluffiness better.

For the chocolate topping, as it's made from icing sugar, the texture of it will be slightly grainy when cool. But it's very easy to make and delicious, I think you might want to try it too.

Recipe: Marble chocolate chiffon

สูตรภาษาไทย: ชิฟฟอนเค้กช็อกโกแลตลายหินอ่อน

日本語のレシピ：チョコマーブルシフォンケーキ

Youtube: ชิฟฟอนเค้กช็อกโกแลตลายหินอ่อน/ Marble chocolate chiffon/ チョコマーブルシフォンケーキ

Marble chocolate chiffon

17 cm cake

Chiffon cake

4 .......................... Egg yolks (80 g)

1/4 tsp ................. Salt

1/2 tsp ................ Vanilla extract

50 g ..................... Granulated sugar

40 g ..................... Rice bran oil

120 g ................... Milk

For Vanilla chiffon

70 g ..................... Cake flour

1/2 tsp ................ Baking powder

For Chocolate chiffon

60 g ..................... Cake flour

1/2 tsp ................ Baking powder

7 g ....................... Cocoa powder

Meringue

4 ....................... Egg whites (120-130 g)

1/4 tsp ............... Cream of tartar

80 g .................. Granulated sugar

Chocolate topping

60 g ................... Dark chocolate

15 g .................... Butter

55 g .................... Whipping cream

90 g .................... Icing sugar

Preheat an oven to 170℃ 

Have ready 17 cm tube pan.

Beat the egg yolks, then add the salt and vanilla, and whisk to combine. 

Add the 50 g of sugar and whisk until light in color.

Pour the oil into the bowl, whisk until combine.

Pour the milk into the bowl, whisk until combine.

Divide into 2 equal parts.

Sift the cake flour and baking powder into 1 part.

Whisk until combine.

Sift the cake flour, baking powder, and cocoa powder into the other part.

Whisk until combine.

Beat the egg whites with cream of tartar until foamy, add the 80 g of the sugar gradually.

Beat until firm peak form.

Divide the meringue into 2 equal parts.

Put 1/3 of meringues into the egg yolk bowl, mix with a whisk.

Fold the rest of the meringue in 2 additions.

Until fully combine.

Pour the vanilla and chocolate batter into the mold alternately.

Use the tip of a bamboo skewer to make a marble pattern.

Tap lightly to remove large air bubbles.

Bake in 170℃  Preheated oven for 40-45 minutes.

Turn the pan upside-down and let it cool completely. 

Put the chocolate and butter into a small saucepan.

Place the saucepan over low heat.

When 2/3 of the chocolate melted, remove it from heat.

Pour the whipping cream and icing sugar into the saucepan.

Whisk to combine.

Pour the chocolate topping over the cake and let it set slightly before serving.

Marble chocolate chiffon