I really like this marble chiffon cake recipe. The cake was really soft, fluffy and not too sweet😘. Furthermore, No baking soda, No baking powder, No cream of tartar in this cake!😉
I like to bake Chiffon cakes. They are tall, light and fluffy. They don't need lots of layers or fancy frosting to stand out, they just do. Look at this beautiful Tri-colour Chiffon Cake, so LOVELY! 😍
Ingredients: (6'' cake pan)
4 eggs
Milk 70g
20 grams of corn oil
Low-gluten flour 60g
Castor sugar 50g
Matcha powder 4g mix with Hot water 10g
Cocoa Powder 6g mix with Hot water 10g
Method:
1. Add few drops of lemon juice and whisk egg whites to foamy then add sugar and whisk till firm peak. Set aside. Preheat Oven at 160°C.
2. Whisk egg yolk with milk & corn oil, then sift in flour. Whisk to combine.
3. Divide the yellow batter into 3 equal portion.
Portion 1 - vanilla - sift in flour and dash of vanilla.. mix well.
Portion 2 - green tea - add in green tea...mix well.
Portion 3 - cocoa powder - add in cocoa powder...mix well.
4. Equally portion out meringue into 3 portions. Fold it in in 3 additions.
5. Scoop the batter into the pan, by alternating the colours. Then gently tap the pan.
6. Bake at preheated 160°C oven for 10mins, then 150°C for 35mins, then 140°C for 10mins ... adjust accordingly.
7. Invert to cool down completely before unmoulding...
Note: Before adding the green tea and Cocoa powder, add 1 Tbp of batter into green tea powder and cocoa powder and mix well.
Recipe modified from: Apron & Tears of happiness
Happy Baking!
I like to bake Chiffon cakes. They are tall, light and fluffy. They don't need lots of layers or fancy frosting to stand out, they just do. Look at this beautiful Tri-colour Chiffon Cake, so LOVELY! 😍
Ingredients: (6'' cake pan)
4 eggs
Milk 70g
20 grams of corn oil
Low-gluten flour 60g
Castor sugar 50g
Matcha powder 4g mix with Hot water 10g
Cocoa Powder 6g mix with Hot water 10g
Method:
1. Add few drops of lemon juice and whisk egg whites to foamy then add sugar and whisk till firm peak. Set aside. Preheat Oven at 160°C.
2. Whisk egg yolk with milk & corn oil, then sift in flour. Whisk to combine.
3. Divide the yellow batter into 3 equal portion.
Portion 1 - vanilla - sift in flour and dash of vanilla.. mix well.
Portion 2 - green tea - add in green tea...mix well.
Portion 3 - cocoa powder - add in cocoa powder...mix well.
4. Equally portion out meringue into 3 portions. Fold it in in 3 additions.
5. Scoop the batter into the pan, by alternating the colours. Then gently tap the pan.
6. Bake at preheated 160°C oven for 10mins, then 150°C for 35mins, then 140°C for 10mins ... adjust accordingly.
7. Invert to cool down completely before unmoulding...
Note: Before adding the green tea and Cocoa powder, add 1 Tbp of batter into green tea powder and cocoa powder and mix well.
Recipe modified from: Apron & Tears of happiness
Happy Baking!
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