Pumpkin Marble Chiffon Cake
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.
Pumpkin Marble Chiffon Cake
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.
Cooking Instructions
- 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.
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