Wednesday, May 19, 2010

Chocolate Marble Chiffon Cake


This method of making chiffon cake is slightly different from my previous chiffon cakes, which requires some steps in beating the egg yolk mixture before folding into egg whites. The result is a very fluffy chiffon cake










recipe from Cake Keeper Cakes by Lauren Chattman

[A]
2 Tbs Cocoa POwder
2 Tbs Water
1 Tbs Oil

[B]
5 egg yolks + 2 whole eggs
1/2 cup sugar (I reduced it from 1 cup sugar)
1/2 cup oil

[C]
1 1/3 cup Cake Flour
2 tsp baking powder
1/2 tsp salt

[D]
1/2 cup sugar
1/4 tsp cream of tartar
5 egg whites

Method
  1. Combine [A] and set aside. Combine [C] set aside
  2. Beat egg yolks and whole eggs with mixer on high for 3 minutes or until lighten in colour
  3. With mixer running, add 1/2 cup sugar, steady stream and continue to beat until mixture is light and increased in volume, about 5 minutes longer.
  4. With mixer still running, slowly pour in oil and continue beat for 1 minute.
  5. With mixer on low speed add in flour (3 batch) alternate with water (2 batch). Start and end with flour
  6. Whip egg whites on medium speed until frothy.
  7. Add in cream of tartar and continue to beat on medium speed, pour on 1/2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.
  8. Fold 1/4 of yolk mixture into the whites to lighten. Then fold remaining whites into the yolk mixture, gently but thoroughly.
  9. Bake at preheated 165 C for 1 hour.






6 comments:

sherlyn said...

Your chiffon cakes all look very nice. Heard it is not easy to make one, and you 屢做屢勝。原來chiffon cake的變化还真多。

Simonne said...

Sherlyn,
For Chiffon cakes, the egg white need to beat with a clean beater n bowl until stiff peaks (or when u turn ur bowl upside down, the egg whites won't fall)
Yupe nowadays has many chiffon flavour..wanna try sweet potato chiffon next :P

Lien said...

Hi I've been making this cake too from the book. It doesn't say how much watermixture to use (when alternating with the flour) or what this 'mixture' is made of in the book. I can't find that either in your recipe. I just guess and my cake sank and was half its height that it was supposed to be. Tasted delicious, but not very airy. How much water (and what is the 'water mixture'?) did you use?

Simonne said...

Lien,
Great we got the same book! so have you try other recipe from her book ?
For the cake, I only use 2 Tbs of water (plain water) I think you may use milk ? My cake raises high. My only complaint was it is little dry. Perhaps adding more water (milk eg 4 Tbs?)

Lien said...

Hi Simonne,

thanks for your quick reply.

I used 2 TBsp water too, but they went in the cocoa-mixture as stated in the recipe. T'hat's why I was surprised the recipe mentioned a 'water mixture" that is supposed to be added alternating with the flour.

I used extra water (200-300 ml), but just made that up looking at the fluids in the other chiffon cakes in her book. Clearly that was too much, as the cake was too have and started to fall out of the pan when turned upside down.


I've made lots of recipes from her book and never had problems before. I love her book and am busy baking all the recipes (just 11 to go).

For some results you can take a peak here: http://www.flickr.com/photos/notitievanlien/sets/72157623079820446/with/6132738610/

Simonne said...

Lien,
WOW u've been baking so much! Good for you ^_^^ I hope i have more to bake now...