Pumpkin Marble Chiffon Cake

Name: Pumpkin Marble Chiffon Cake
Cuisine: American
Ingredients: 6 large egg yolks; 80 grams canola oil; 80 grams plain yogurt; 200 grams pumpkin puree; 1 teaspoon vanilla extract; 150 grams all purpose flour; 1 teaspoon baking powder; 1 teaspoon pumpkin spice; 1/4 teaspoon salt; 6 large egg whites; 150 grams granulated sugar; 🔹chocolate paste (mix all together) :; 2 tablespoons unsweetened cocoa powder; 1 tablespoon water

Pawon Indo Bule @PawonIndoBule

The cake is so light and fluffy. I made cream cheese frosting for it and my 5 years old son did the frosting and decoration.

Pawon Indo Bule @PawonIndoBule

The cake is so light and fluffy. I made cream cheese frosting for it and my 5 years old son did the frosting and decoration.

Saved

Ingredients

6large egg yolks
80 gramscanola oil
80 gramsplain yogurt
200 gramspumpkin puree
1 teaspoonvanilla extract
150 gramsall purpose flour
1 teaspoonbaking powder
1 teaspoonpumpkin spice
1/4 teaspoonsalt
6large egg whites
150 gramsgranulated sugar
🔹chocolate paste (mix all together) :
2 tablespoonsunsweetened cocoa powder
1 tablespoonwater

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Steps

1

Preheat oven to 325 degrees Fahrenheit. Prepare a tube pan that is 9 1/2 inches in diameter. Do not grease/line the pan.
2

Whisk together egg yolks, oil, yogurt, pumpkin puree and vanilla extract in a large bowl. Whisk together flour, baking powder, pumpkin spice and salt, then sifted. Whisk flour mixture into egg-yolk mixture.
3

Beat egg whites with a mixer on high speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form.
4

Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
5

Reserve 1 cup batter.
Stir cocoa paste into the reserved batter gently. Transfer the plain batter to the pan. Drop the chocolate batter by spoonfuls over top of plain batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
6

Bake until top of cake springs back when touched, 55 to 60 minutes. Let cool upside down (over a bottle or on tube-pan feet).
7

Slide a paring knife around edges of tube and side of pan, release cake.
8

Frost and decorate the cake as you like.