Coffee Marble Chiffon Cake. I was finally able to make it fine using medium sized eggs. With a stripe of coffee, that creates a marble effect, it adds delicious coffee taste into the cake too. Making a chiffon cake is not hard, but there are some points that you have to keep in mind.

Sift the flour into the bowl of a stand mixer or a large mixing bowl. How to make a Chocolate Chiffon Cake. You need to beat your Egg Whites into Stiff Peaks to achieve an airy, fluffy cake texture. You can cook Coffee Marble Chiffon Cake using 9 ingredients and 15 steps. Here is how you cook that.

Ingredients of Coffee Marble Chiffon Cake

Prepare 4 large of Egg yolk.
Prepare 5 large of Egg whites.
It's 100 grams of Cake flour.
It's 80 grams of Granulated sugar.
Prepare 45 ml of Milk (water).
It's 40 ml of Vegetable oil.
Prepare 2 tbsp of ●Instant coffee.
You need 2 tsp of ●Hot water.
You need 1 tsp of ●Coffee liqueur (or hot water as substitute).

Sift together the cake flour, baking powder and salt into a bowl. In a clean bowl or jug, combine the corn oil, cold coffee solution, coffee emulco or paste (if using) and vanilla extract, and stir thoroughly to mix well. Coffee Marble Chiffon Cake will be a big hit with lovers of coffee and those that enjoy a light as air sponge cake. If you saw my recipe for Vanilla Rose Chiffon Cake you will know that I have developed a new love for this tall, light style of cake.

Coffee Marble Chiffon Cake instructions

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℃..
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..
Add the rest of the sugar into the bowl containing the egg yolks, and whisk until white and thick. Add milk and vegetable oil..
Sift the flour you sifted in step 1 again into the bowl with the yolks, and mix well so that there are no lumps..
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..
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..
Put 2 ladles full of the batter from step 6 to the bowl with the coffee liquid from step 1, and mix lightly..
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..
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..
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..
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..
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..
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..
Invert onto a plate to unmold, and it's done..
It'll look like this when cut..

Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious. It's easy to make and a perfect chai time edition. Try this one, its one of those recipes you would want to note down for life. See more ideas about Chiffon cake, Cake, Cupcake cakes.