Cocoa Marble Chiffon Cake

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Recently, I was in the mood to bake chiffon cakes. Inspiration continued from my last chiffon. I baked a pandan chiffon earlier but it didn't turn out well because my oven was too cold, which resulted my chiffon cake with a waist and a layer of starch was formed.

I shared with my transport mate the chestnut chiffon, and she was very kind to loan me her chiffon recipe book called: 戚风蛋糕零失败by曾美子. This recipe book is very interesting. It mixed egg whites with egg yolk batter and flour separately. The title of this book means "Chiffon cake zero failure" in direct translation whereas the English title for this book is Super Chiffon Cake.

As it is, the chiffon cake which I tried from this recipe was really soft and nice. However, when making this recipe, you need to use a lot of bowls. A bit troublesome though. It's interesting to learn another method of baking chiffon cakes. Try it and you'll know what I mean.

Recipe for Cocoa Marble Chiffon Cake, adapted from 戚风蛋糕零失败by曾美子.
(Makes a 8" tube pan)

	Ingredients	6.5”	8”
A	Egg yolks Caster sugar	3 30g	5 50g
B	Vegetable oil Water Vanilla extract Brandy/Rum	50g 50g 1/2tps 10g	80g 80g 1tsp 15g
C	Egg whites Caster sugar Salt	5 60g pinch	7 90g pinch
D	Top flour Baking powder	70g 2g	105g 3g
E	Cocoa powder Hot water	10g 15g	15g 20g

Method:

1. Beat ingredients A until light yellow.

2. Place ingredients B in a bowl and placed into another bowl of hot water to heat up till 38C. I heat them up in microwave oven for about 10secs to warm it up.

3. Slowly pour into ingredients A and mix well.

4. In a separate bowl, beat egg whites with salt. Then slowly add in caster sugar in three batches until stiff peak.

5. Sift ingredients D two to three times.

6. Mix ingredients E.

7. Mix ingredients C and D alternatively into ingredients A - Egg whites, flour, egg whites, flour and egg whites.

8. Scoop out a quarter of #7 batter into ingredients E. Mix well.

9. Then pour the batter from #7 into the prepared tube pan.

10. Scoop out the chocolate batter and drop them into the tube pan. Using a chopstick, swirl the chocolate batter into the original batter without mixing them.