Coffee Marble Chiffon Cake

Name: Coffee Marble Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 large Egg yolk; 5 large Egg whites; 100 grams Cake flour; 80 grams Granulated sugar; 45 ml Milk (water); 40 ml Vegetable oil; 2 tbsp ●Instant coffee; 2 tsp ●Hot water; 1 tsp ●Coffee liqueur (or hot water as substitute)

cookpad.japan @cookpad_jp

(This recipe uses one 18 cm chiffon cake mold.) Marble chiffon cake ends up too fluffy and soft when I use large sized eggs. I was finally able to make it fine using medium sized eggs.
The marble will disappear if you mix excessively at step 8.
Please adjust the amount of granulated sugar to your taste.
When using medium sized eggs, use 90 g of cake flour. To make the cocoa marble, mix 10 g of cocoa powder with 20 g of hot water.
Recipe by ko-ko.

cookpad.japan @cookpad_jp

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Ingredients

6 servings

4 largeEgg yolk
5 largeEgg whites
100 gramsCake flour
80 gramsGranulated sugar
45 mlMilk (water)
40 mlVegetable oil
2 tbsp●Instant coffee
2 tsp●Hot water
1 tsp●Coffee liqueur (or hot water as substitute)

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Steps

1

Coffee liquid: Mix the ● ingredients and once dissolved, transfer the liquid into a bowl and set aside. Sift the cake flour. Preheat the oven to 170℃.
2

Separate the eggs into yolks and whites. Beat the egg whites while gradually adding in half of the sugar, and once formed into a firm meringue, chill in the fridge.
3

Add the rest of the sugar into the bowl containing the egg yolks, and whisk until white and thick. Add milk and vegetable oil.
4

Sift the flour you sifted in step 1 again into the bowl with the yolks, and mix well so that there are no lumps.
5

Fold in 1/3 of the meringue from step 2 to the yolk-flour mixture from step 4. Add another 1/3 of the meringue and mix together.
6

Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible.
7

Put 2 ladles full of the batter from step 6 to the bowl with the coffee liquid from step 1, and mix lightly.
8

Pour in the mixture from step 7 into the batter from step 6, and mix as if scooping up the batter from the bottom while spinning the bowl, about 3 times.
9

Pour the batter into the chiffon cake mold. While holding the middle of the mold, gently tap the mold against the kitchen counter twice to remove any large air bubbles.
10

Set the baking time for 30 minutes. First, bake for about 20 minutes at 170℃. Make 4 to 5 cuts in the surface with a serrated bread knife.
11

Reduce the temperature to 160℃ and bake for 10 minutes (or you can just keep baking at 170℃). If a skewer inserted into the cake comes out clean, it's done.
12

Remove the cake from the oven and invert it on top of a mug or cup, and wait until it is cooled fully. If you try to take it out of the mold while it's still hot, it will fall apart.
13

When the cake has cooled down, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer.
14

Invert onto a plate to unmold, and it's done.
15

It'll look like this when cut.