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Tuesday, 24 May 2016

Marble Mocha Chiffon Cake

Recipe adapted and modified from Surelicious Bakie.  

*I used a 21cm tube tin

10g cocoa powder 
20g hot water 

100g cake flour 
3/4tsp baking powder 
1/4tsp salt 
5 egg yolks
80g vegetable oil 
1/2tsp coffee oil/emulco 
70g caster sugar 
100g coffee (I made a cup from the 3-in-1 sachets.  Used 100g for the cake and drank the rest!)

5 egg whites
1/4tsp cream of tartar
70g castor sugar

  1. Preheat oven at 170C.
  2. Mix and dissolve the ingredients in (A).  Set aside.
  3. Sieve flour, baking powder & salt.  Set aside.
  4. Beat yolk with castor sugar from (B) with hand whisk until the batter turn creamy.
  5. Add vegetable oil & coffee oil/emulco, and continue to beat until it is mixed in, then add coffee.
  6. Add in sieved flour, baking powder & salt into the batter and mix until well combined (I used a hand whisk to do this).
  7. Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (C) and continue beating until firm peaks formed.
  8. Add the meringue into yolk batter, by 3 or 4 portions.  Fold in each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.
  9. Scoop around 2.5 ladles of the batter into another mixing bowl and add in (A).  Fold until the cocoa mixture is well incorporated with the batter.
  10. Transfer the cocoa batter back to the original batter.  Using a spoon, scoop from bottom upwards while gently spinning the mixing bowl.  Repeat this action about 3 times, but be cautious not to over do it, otherwise you'll lose the marble effect.
  11. Now pour the batter to the tube tin, bang on the table top few times to remove air bubbles.
  12. Send it to bake at 170C for 20mins, then 160C for 20mins.
  13. Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Isn't the marble effect lovely? :)

The cake is really really soft and fluffy! :)