Marble Chiffon Cake

After making the black seasme chiffon cake many times, I wanted to try something different.  I saw many beautiful pictures of marble chiffon cakes on the internet and had tried different recipes, but none of them turned out to have the taste/texture I liked.  So, I decided to go back to Christine Ho’s black sesame chiffon cake recipe and made changes to it.  I’m very satisfied with the result and my kids loved it, the cake was gone in one day.

Ingredients:

8” Pan		10” Pan
6 110g 1 tsp	Egg whites Caster sugar Cream of tartar	7 128g 1 tsp

6 25g 80g 1/8 tsp 1 tsp 1 tsp 50g 80ml

Egg yolks Caster Sugar Cake flour Salt Baking powder Honey Olive oil Non-fat milk

7 29g 94g 1/8 tsp 1 tsp 1 tsp 58g 93ml

10g 10g

Cocoa powder All purpose flour

11g 12g

Directions:

• Preheat oven to 340F.
• Separate egg whites and egg yolks.
• Mix egg yolks, 25g sugar, salt and honey until well combined.
• Add in olive oil and mix well, then add in milk and mix well.
• Sift in 80g flour and baking powder into the egg yolk mixture, mix well to make sure there are no lumps.

• Divide the egg yolk mixture into two equal portions in separate mixing bowls.   I got 338g in my bowl, so I put 169g in each bowl.
• Mix 10g of the flour into a bowl of egg yolk mixture and 10g of cocoa powder into another bowl of egg yolk mixture.
• Now, beat the egg whites with an electric mixer until bubbles form.  It is best to begin at a slow speed and gradually move up to high when beating.  Add cream of tartar. After mixing well, add 110 grams of sugar in three batches, about one-third at a time, and beat well between additions.  Continue to beat until the egg whites are stiff and glossy.  Don’t over beat it, overbeaten whites look lumpy and watery.

• Gently fold-in half of the egg white mixture into the cocoa egg yolk mixture and half into the plain mixture until well combined.

• Spoon batters into an 8” tube pan, alternating spoonfuls of plain mixture and cocoa mixture to simulate a checkboard.  To create marbling, run a table knife through the batters in a swirling motion.

• Bake in the preheated oven for about 40 minutes.  After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 320F.
• Remove the cake from the oven.  Invert the pan immediately on a wire rack.  Let it cool completely (at least an hour).

• Remove the cake by running a knife around the pan, angling the knife towards the pan to try and get the full crust on the cake.

• Black Sesame Chiffon Cake (ginskitchen.wordpress.com)
• Pistachio Chiffon Cake (elainetys.wordpress.com)
• Matcha chiffon cake (jothetartqueen.wordpress.com)