Coffee Marble Chiffon Cake
(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.
Coffee Marble Chiffon Cake
(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.
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Coffee Chiffon Cake Coffee Chiffon Cake
I had a lot of eggs. I also wanted to use up the ingredients I had at home, so I made a quick and easy chiffon.Make sure that you are not using healthy oil and are using normal vegetable oil.When you add meringue to the mixture to mix, if you mix them a little bit gently and carefully, you won't ruin the fluffiness of the meringue.When the cake is close to getting burnt, cover with aluminium foil. Recipe by Kyansama
-
Chocolate Chestnut Marble Chiffon Cake 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 -
Marbled Chiffon Cake Cocoa Chiffon Marbled Chiffon Cake Cocoa Chiffon
I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha- -
Marble Chiffon Cake / Tri-Color Chiffon Marble Chiffon Cake / Tri-Color Chiffon
A fun marble chiffon made with both natural cocoa powder and dark cocoa powder.
-
-
-
Marble Chiffon Cake (Salted Caramel) Marble Chiffon Cake (Salted Caramel)
I wanted to make a chiffon cake with an unusual texture and flavour.If you over-whisk the meringue, it won't mix well. Mind you don't knead it when combining the meringue and batter! Recipe by Nana mama chan -
Matcha Chiffon Cake Matcha Chiffon Cake
I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.Whipped cream served with azuki paste is perfect.Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo- -
My Vanilla Chiffon Cake My Vanilla Chiffon Cake
Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko -
Matcha Green Tea Marbled Chiffon Cake Matcha Green Tea Marbled Chiffon Cake
I wanted to make a matcha marbled chiffon cake... it was surprisingly easy.Dissolve the matcha tea powder in the liqueur and milk just before you add it to the milk batter. If you do it at the start of the process, it will clump up and become unusable. If it's still hard to mix, add 1 teaspoon of milk and adjust. For 1 18 cm [7.1 in] chiffon cake. Recipe by ko-ko -
Vanilla Mini Chiffon Cake Vanilla Mini Chiffon Cake
This small chiffon cake is a perfect size for a couple.It made a great gift for little kids.The granulated sugar might be a little bit too sweet. Please adjust the amount to your liking.Mixing with a whisk a little bit after adding meringue prevents the mixture from becoming lumpy. Recipe by ko-ko -
Strawberry Chiffon Cake Strawberry Chiffon Cake
I had a craving for strawberry chiffon cake, so I tried baking it.1 pack of strawberries is more than enough for the batter and garnish. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a food mill.The batter is very thick at Step 4, but it will thin out as you mix in the egg whites. For 18 cm [7.1 in] chiffon mold. Recipe by ko-ko
More Recipes
Comments