【Marble Chiffon Cake】
by MaomaoMom
Apple chiffon cake is my favorite. Both my son Maomao and MaomaoDad love chocolate, thus I made this marble cake. They love it! The cake is so light and moist. One bite you will taste lovely apple and chocolate flavors, absolute delicious. What are you waiting for make one for your loved ones.
Cook time: 35 minutes
Level: low
Serves: 32 servings
Ingredients:
1: 8 extra large eggs;
2: 1 tsp white vinegar or 2/3 tsp cream of tartar , ½ cup sugar (120g);
3: 6 tbsp sugar (90g), 6 tbsp corn oil (72g), 1 tsp vanilla extract, 5 tbsp water (75g);
4: 1 cup pastry & cake flour (150g), 2/3 tsp baking powder, use a fork mix very well;
5: Half large royal gala apple, core and skin removed, chopped to very fine pieces;
6: 4 small dark chocolate candies (total 20 g) and 1 tbsp coca power.
Directions:
Preheat oven at 340F.
1: Separate eggs into two clean and dry mixing bowls. Add white vinegar or cream of tartar to egg whites and beat with an electric mixer on high speed until form soft peaks (Picture 1), then add ½ C sugar in three times and beat until stiff (Picture 2).
2: Add 3 tbs sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes, add 6 tbsp corn oil and beat for 30 seconds. Add the rest of ingredients of Ingredient 3) and beat to mix (Picture 3). Add all ingredients of Ingredient 4) (Picture 4), beat at low speed for a minute, scrabble the bowl and then high speed for a minute.
3: Divide egg yolk and flour batter into two equal portions. To one, add chopped apple pieces (Picture 5) and mix well with spatula. Add microwave dissolved chocolate and coca power to the other half batter (Pictures 6-7), beat at high speed until well mixed (Pictures 8).
4: Add 1/6 beaten egg white into the yolk, apple and flour mixture (Picture 9) and mix well. Add another 1/3 beaten egg white fold to completely mix, but do not over do it. See the Chiffon cake video for more details.
5: Similarly, add 1/6 beaten egg white into the yolk, chocolate and flour mixture and mix well. Pour the batter to the remaining 1/3 beaten egg white (Picture 10), fold to completely mix (Picture 11), but do not over do it.
6: Alternate pour each batter into a 25×38 cm Pyrex baking dish (Pictures 12-14) and smooth the top, bake in a preheated oven at 340 F/170C for 37 minutes.
7: Cool the cake upside down for 20 minutes (Picture 15). When cooled (Picture 16), use a knife to loose sides and cut into 32 pieces before serving. Store left over cake in air tight container at room temperature for 2 days or in a fridge for up to 5 days.
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