Chocolate Chestnut Marble Chiffon Cake
We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.
You can increase or decrease the granulated sugar amount according to your preferences.
In Step 4, the batter is a little bit hard, but once the egg whites are added it becomes fluffy and airy, so it's okay.
In order to come out with a pretty marble, don't over-mix. Recipe by ko-ko
Chocolate Chestnut Marble Chiffon Cake
We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.
You can increase or decrease the granulated sugar amount according to your preferences.
In Step 4, the batter is a little bit hard, but once the egg whites are added it becomes fluffy and airy, so it's okay.
In order to come out with a pretty marble, don't over-mix. Recipe by ko-ko
Cooking Instructions
- 1
Sift the flour and set aside. Separate the egg whites from yolk. Preheat the oven to 170°C.
- 2
Add 2/3 of the granulated sugar to the egg whites little by little while whipping. Make a sturdy meringue and place in the refrigerator.
- 3
Add the remaining sugar to the egg yolk and mix until it becomes whiteish. Add in the ● ingredients.
- 4
Next, sift in the flour. At this point, mix it together well to get rid of any clumps.
- 5
Next, add 1/3 of the meringue from Step 2 and gently mix. Add another half of the meringue and mix together.
- 6
Now, reversely, add all of the batter to the bowl with the remaining meringue. Gently fold in from the bottom without breaking the foaminess.
- 7
Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix. Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times.
- 8
Pour it into the chiffon mold. Hold the center cylinder and tap against the counter to remove the air bubbles.
- 9
Set the oven to 30 minutes. Bake the first 20 minutes at 170°C. Halfway through, make 4~5 cuts with a knife.
- 10
Lower the heat to 160°C and bake the cake further for 10 minutes. (You can also leave the temperature at 170°C.) Halfway through, stick with a skewer and if it comes out clean, take out the cake.
- 11
After removing from the oven, place it on an upside down cup and let cool. (If you remove while it's still warm, the shape will fall apart)
- 12
Once the cake has cooled, use a palette knife to separate the cake from the mold. You can use a skewer to separate around the center cylinder. Flip it upside down and remove the cake onto a plate.
- 13
Arrange and it's ready.
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