I decided to make something "light" and immediately chiffon cake came into my mind. I've always wanted to make a marble chiffon cake and had some recipes added to my Favorites. However, I was lazy and didn't turn on the lappy to check out the new recipes so I used back my Banana Chiffon Cake recipe instead.
I made 2 cakes, 1 in 8"round and I've got some balance for a mini chiffon pan. The mini chiffon cake turned out well, but when I unmoulded the 8", I was disappointed to see a sunken cake :-( I don't understand, if the oven temperature is too high, then why is my mini chiffon cake alright??
I was hesitating if I should bring this cake for the gathering but I'll like some advice from the experts. Also, because of this failure, I had to cook something else and decided on the Fish Paste Egg Roll.
Marble Chiffon Cake
4 egg yolks
40g castor sugar
1/4 tsp salt
50g corn oil
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
20ml warm water
2 tsp Cocoa Powder
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add water. Stir well.
- Fold in sifted flour and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Remove 1/3 of the batter and add into mixture (C), mix well.
- Spoon the plain batter into a baking pan alternating with chocolate batter.
- Swirl a chopstick in the batter for a few rounds.
- Bang the pan on the table to get rid of bubbles.
- Bake at 170 deg.C for 15mins.
- Turn down the temperature to 160 deg.C and bake for another 30 mins.
- Reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.