Kitchen Corner

June 30, 2009

Chocolate Marble Chiffon

I've no idea what cakes I would like to bake, my mind is just hanging and running out of idea. Other than making ice cream, I feel myself have no mood to do anything (may be the weather is too hot). So, I decided to do something simple rather than complicated baking.
This the simple marble chiffon cake I've baked which is nothing special that had filled my mood as the texture is excellent. The bad thing is the surface got a tunnel which I've no idea why. How nice if it's a smooth surface and this could be the perfect baked chiffon.
This reminded me life is not perfect, it's the matter of how we value and appreciate everything we have at the moment.
Ingredients for 21cm chiffon pan:
Egg white mixture: 180g egg whites 90g caster sugar 10g corn flour
Egg yolk mixtures: 70g egg yolks 60g water 60g vegetable oil 70g + 10g plain flour 20g caster sugar 8g cocoa powder
  1. Mix all the egg yolks, water, oil together until well combined. Add in the 70g of flour and the 20g of sugar, mix everything well combine and no lumps left.
  2. Measure the egg yolk mixture and divide it into equal quantities of two portions in separate mixing bowl.
  3. Mix 10g of the flour into a bowl of egg yolk mixture and mix 8g of cocoa powder into another bowl of egg yolk mixture.
  4. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny. Gently fold in half of the egg whites mixture into the cocoa egg yolks mixture and plain mixture accordingly until well combine. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
  5. Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 170'C preheated oven for 50 - 55 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. Enjoy this supper soft and fluffy chiffon cake!


Mary said...

Wow this is amazing , fantastic!

Passionate About Baking said...

Hi Grace,
Wow! Your chocolate marble chiffon looks so good and so tall! And your skills on unmoulding is so perfect! Wow wow! So nice. Wish I can have a piece...

Honey Bee Sweets said...

Nice one the patterns on the chiffon. I think I should try this one...but I need to get a smaller tube pan first...else it always turn out quite flat. :-P Thanks for sharing!

Anonymous said...

May I know... how many eggs did you use for this recipes?

Thanks & regards :)

Small Small Baker said...

That's a very pretty marble chiffon cake. I would really love to try this. Hope I'm capable of doing it nicely. :)

tracieMoo said...

Aww.. how did you manage to get this wonderful marble layers on the cake..? I've never tried baking any marble cakes before and I'm still trying to figure out how people make the colours come together so nicely..
I guess I will have do put my hands on it someday..

quizzine said...

hi grace,
your chiffon looks so nice, and appetising! seems that there are so many variety and flavours we can bake as chiffon....yummy

Happy Homebaker said...

My elder child would always remind me that the appearance is not important, what matters is the taste. He eats with his mouth not his eyes. Your marble chiffon cake looks perfect to me!

Kitchen Corner said...

Thanks Mary!

Hi Jane,
This one looks not very perfect but edible :P You can make a good one too!

Hi Honey Bee Sweets,
I agree with you, do the small portion first. When you've master on it, then go for the big one. Cheers!

Hi Anonymous,
The eggs need to be measured seperately, it's about 5 eggs for this chiffon, and very depends on the size of the eggs you're using.

Hi Small Small Baker,
I'm sure you can make it. Practice makes perfect! This one looks not perfect but I'll try to do it better next time. Cheers!

Hi tracieMoo,
Hope you will like the recipe. Follow the method that I status on my post, please let me know if you don't understand my description ok. Cheers!

Hi Quizzine,
Yes, I agree with you, there are many different flavour of chiffon we can try. Please share with me if you've any new idea of flavouring. Cheers!

Hi Happy Homebaker,
Thanks for your encrouragement, I'll try to do it better next time. I think serving your son with homemade foods would always receive a great encouragement. He is so lovely and mature :)

Happy Flour said...

Hi Kitchen Corner,

Your marble chiffon cake look very pretty. Taste is more important then look. Happy baking.

Donna-FFW said...

What an absolutely gorgeous cake. Love the swirls and I bet it was so delicious!

ICook4Fun said...

Your marble chiffon cake is PERFECT. So pretty. You are really good in making chiffon cake.

Kitchen Corner said...

Hi Happy Flour,
Thanks for your encouragement!

Hi Donna-FFW,
Hi ICook4Fun,

Thanks for your lovely words!

Anonymous said...

Hi Grace

chanced upon your blog recently, and must say you have a great blog! would like to find out from you, the recipe states that corn flour is to be added to the egg white. may i know do i use the mixer to do this or use manual whisk? also, pls confirm if this cake needs cream of tartar. don't see it being used and i always thought chiffon cake must have that.finally, i need to make sure the egg white is beaten till stiff, right?

Anonymous said...

HI Grace

sorry, have some more questions. after folding in half of the egg white mixture into the 2 egg yolk mixture (one with cocoa and one without), what do i do next? and how do i create the marbling effect?

Kitchen Corner said...

Hi Octopusmum,
Yes, those chiffon cake recipes I use all contains of corn flour which need to be added into the egg whites when the egg whites has whisked till stiff. Use electric mixer either hand mixer or free standing mixer. Anyway, the corn flour should be mix well with the egg whites.
For the marble effect, I've two options, if you want big marble effect, fill the chiffon pan with each mixture alternately. If you like the small marble effect, pour the plain mixture into the chocolate mixture, use the spatula gently fold two times then pour into the chiffon cake pan. This is what I did recently in my friend's house. The small effect was looking good too!

Anonymous said...

HI Grace
thks! i tried out this recipe last friday and boy, the cake turned out to be v good. it was truly fluffy and moist. at first, i was worried it might not rise because the batter was only slightly more than half of the pan (i used a 20 cm pan). i thought gone case alreadi...luckily it did rise , though not as high as it should be, i think i have deflated quite a lot of air bubbles...
will definitely make this challenging cake again!
thks for sharing

Kitchen Corner said...

Hi octopusmum,
Glad to know you like the recipe! Cheers!

LL said...

Thanks Grace for this fantastic & chemical free recipe (without cream tartar) :) Your chiffon recipe is really tasty.

Tried this recipe for the 2nd time tonight. My first attempt had a very good texture on the surface of the cake - smooth & not cracks. My attempt tonight had a firmer egg white mixture which made the folding-in of egg yolk mixture into egg white mixture far more easier & successful.
All was well until the rising process in the oven. Cracks start appearing. As a result, I ended up with several deep cracks on the surface. Any advise to avoid this? Could using brown sugar and replaced water with lowfat fresh milk the cause? I used castor sugar & water the last time. Thanks!

Anonymous said...

Hi Grace... Thanks for another "marble" recipe. This chiffon recipe is really fluffy, tasty and healthy (no cream of tartar required).

I had attempted this recipe for a 2nd time tonight. This time round, I succeeded in producing a good peak form texture for my egg white mixture. "hurray!". Cake volume was higher than the previous attempt. However,I had several large/deep cracks on the surface of the cake which appear during baking. Any advise on how to avoid this? I used brown sugar & milk in this attemp (instead of castor sugar and water. Could this be cause? Thanks!

Kitchen Corner said...

Hi Anonymous,
Glad to know you like this recipe.
Sometimes there is a large cracks on the cake surface. I guess it's because I didn't fold in the egg white nicely and left some in the batter. I'm not sure if the brown sugar. Anyway, when I turn the cake out the another side. No one can see the cracks :P

June said...

Hi grace, the egg yolk mlix only or should beat with hand mixer. Some of recipe i tried mix only then the cake become heavy n not rise even they use baking powder. The cake texture not fluffy and light. Thank u.

Rebecca said...

could you describe the taste? is it similar to the normal marble sponge you get outside just lighter in texture?

Anonymous said...

Hi Grace,your cake sounds divine,only Ive spent ages on the net with a conversion calculator,i cant understand why this recipe is all in grams,normally recipes are in mls,if not in cups and spoons,especially for liquids.after the tedious task of converting,im not sure it sounds right,couldnt someone whos baked this alot please help me out with measurements.....

Iris said...

Hi Grace, I am very sad because I didn't succeed in baking this cake. I followed exactly your recipe but the cake didn't rise at all. Just to confirm with u, do I have to add cream of tartar?

Iris said...

Hi Grace, is Iris again. I attempted this recipe again today. And the cake turned out wonderful! I think is the way i added the cornflour to the egg whites. The first time I added bit by bit. But the 2nd time, I poured all the cornflour to the mixture. I think this should be the problem. Just to share my excitement with you. Thks for the recipe.

Anonymous said...

hi, can i use olive oil as the vegetable oil?

SY said...

Hi, the cake taste so good but the texture is wet. Why?