Thursday, October 31, 2013

Marble Chiffon Cake

The Marble Chiffon Cake is delicious! It looks delicious too, right?

We made this cake in class earlier this week and I just have to share it with you guys. It's not as sweet as cakes you see from the store, which I personally like. It tastes great too. I plan on recreating this cake later on to bring to parties. I know that it will be a big hit.

I do warn you that the beating of the egg whites is really important. It is what gives some structure to the cake. In this culinary class, we are learning some of the science behind cooking and baking as well, which I love! Anyway, here is the recipe and I hope you guys enjoy this cake!
By the way, don't you love how we marbled the cake?

  • 1/3 cup cocoa 
  • 1 ½ cups + 2 Tbsp sugar  
  • 1/4 cup water 
  • ½ cup + 2 Tbsp vegetable oil 
  • 2 cups sifted all-purpose flour 
  • 1 Tbsp baking powder  
  • ½ tsp salt 
  • 7 egg yolks, at room temperature 
  • ¾ cup water 
  • 2 tsp vanilla 
  • 7 egg whites, at room tempera­ture 
  • ½ tsp cream of tartar 

1.      Preheat oven to 325°F.
2.      In a small bowl, combine cocoa, 2 table­spoons sugar, ¼ cup water, and 2 tablespoons oil until smooth; set aside.
3.      In a large bowl, stir together the flour, 1 ½ cups sugar, baking powder and salt; add ½ cup oil, egg yolks, ¾ cup water and vanilla. Beat with an electric mixer on low speed until ingredients are com­bined. Beat 5 minutes on high speed, scraping bowl several times.
4.      Place the egg whites and cream of tartar in a large bowl and beat, using clean beaters, until stiff peaks form.
5.      Pour batter in a thin stream over the entire surface of egg whites; fold together gently. Remove a third of the batter to another bowl; gently fold in the chocolate mixture. Pour half the vanilla batter into an ungreased tube pan; spread half the chocolate batter over the vanilla batter.
6.      Repeat layers; gently insert a spatula or knife into the batters and swirl gently for a marbled effect. Bake for 65 to 70 minutes; or until cake springs back when touched gently.
7.      Remove cake from the oven; invert the pan until completely cool. Loosen the cake around the edges and middle of the pan; remove insert; loosen the bottom of the cake from the pan and invert onto a cake plate for serving.
I hope you guys enjoy this cake. Make it tonight!

What's your favorite type of cake?
I personally love angel food cake, ice cream cake or sponge cake. My most favorite are the ones from the Chinese bakery! I really don't like cakes that are too sweet. 
Do you prefer having your cakes decently sweetened or really sweet?

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