date: 2021-01-07T07:10:11.167Z
image: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
author: Richard Richardson
ratingvalue: 4.8
reviewcount: 49867
recipeingredient:
- "3 egg yolks net weight 60g or 21 oz" - "35 g (3 Tbsp) granulated sugar for the yolk" - "40 g (1.4 oz) vegetable oil" - "50 g 18 oz or 35 Tbsp milk" - "45 g 16 oz or 5 Tbsp cake flour" - "35 g 12 oz or 4 Tbsp bread flour" - "4 g (1 tsp) baking powder" - "4 egg whites net weight 160g or 56 oz" - "50 g 14 us cup granulated sugar for meringue" - "12 g (2 Tbsp) cocoa powder sugarfree"
recipeinstructions:
- "★Recipe video★ (my You Tube channel)→https://youtu.be/NgBm0LuOFqs" - "Sift cake flour, bread flour, and baking powder together ; set aside. Sift cocoa powder; set aside. Preheat an oven to 200℃ / 392F. Put 3 egg yolks in a large bowl, and put 4 egg whites in another large bowl. Let the egg white sit in a fridge." - "Let oil and milk warm each in hot water, on extremely low heat. Add granulated sugar to the yolk. Beat it with a whisk for 1-2 mins until whitish and heavy." - "Pour the oil little by little, while stirring. Stir until smooth. (Make it emulsify.) Pour the milk little by little, while stirring. After adding all, continue to stir for a min. Set aside to cool down a little." - "Take the egg white out from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed." - "When it becomes white and fluffy, add granulated sugar in 2 parts. Whisk it to the soft-peak stage. (The peak should hang down deeply.) Whisk slowly on low speed for a min to smooth it." - "Mix lightly the egg yolk mixture. Add dry ingredients to the mixture. Stir it lightly until powderiness disappears." - "And then mix strongly and speedy 30 times until heavy a little." - "Add the meringue in 3 parts. Stir well until smooth at 1st addition." - "From the next addition (2nd / 3rd), mix the top lightly, and then scoop it up and let it slip through your whisk. Repeat until smooth." - "Use a spatula to scrape the edge and bottom batter off, and fold it into the batter. You should mix until the batter flows (2nd photp). Transfer 180ｇ / 6.3 oz of the batter into a bowl." - "Add the cocoa to the transferred batter. Fold it until powderiness disappears." - "Alternately put each dough into the pan. (Put each in 5-6 parts.) Scoop up the batter from bottom to top with a spoon. Go around the tube once. Scoop once at each place. If you mix too much, the pattern will be blurred." - "Hold the tube and drop it lightly twice to remove big bubbles. Bake it at 170℃ / 338 F for 45 mins. Drop the pan lightly twice, and then upside down immediately. Let it cool completely (over 4 hours)." - "Remove the cake from the pan. Use your hand to push down the side and center (around the tube) to half the height. Please push little by little so that the cake doesn't tear." - "Upside down, and push the cake out from the pan while rotating and pressing the bottom." - "Peel off the cake from the bottom plate while pushing the cake little by little." - "Done!!"
categories:
- Recipe
tags:
- cocoa - marble - chiffon
katakunci: cocoa marble chiffon
nutrition: 224 calories
recipecuisine: American
preptime: "PT11M"
cooktime: "PT46M"
recipeyield: "4"
recipecategory: Dinner
---
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, cocoa marble chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cocoa Marble Chiffon Cake is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Cocoa Marble Chiffon Cake is something that I've loved my whole life.
Recreate Yourself at RY Australia's premium beauty retailer. In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Using my previous recipe from green tea chiffon and tweak it with cocoa powder for a chocolaty taste.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cocoa marble chiffon cake using 10 ingredients and 18 steps. Here is how you cook that.
##### The ingredients needed to make Cocoa Marble Chiffon Cake:
1. Make ready 3 egg yolks (net weight; 60g or 2.1 oz) 1. Prepare 35 g (3 Tbsp) granulated sugar, for the yolk 1. Take 40 g (1.4 oz) vegetable oil 1. Prepare 50 g (1.8 oz, or 3.5 Tbsp) milk 1. Prepare 45 g (1.6 oz, or 5 Tbsp) cake flour 1. Prepare 35 g (1.2 oz, or 4 Tbsp) bread flour 1. Take 4 g (1 tsp) baking powder 1. Prepare 4 egg whites (net weight; 160g or 5.6 oz) 1. Make ready 50 g (1/4 us cup) granulated sugar, for meringue 1. Prepare 12 g (2 Tbsp) cocoa powder, sugar-free
This time around I attempted a tri-color chiffon by using both natural cocoa powder and dark (Dutch-processed) cocoa powder. Dutch-processed cocoa powder has darker color than the natural kind. The color contrast would have been better if we use black cocoa powder, which is heavily Dutch-processed. In a small saucepan, melt unsweetened chocolate over low heat.
##### Instructions to make Cocoa Marble Chiffon Cake:
1. ★Recipe video★ (my You Tube channel)→https://youtu.be/NgBm0LuOFqs 1. Sift cake flour, bread flour, and baking powder together ; set aside. Sift cocoa powder; set aside. Preheat an oven to 200℃ / 392F. Put 3 egg yolks in a large bowl, and put 4 egg whites in another large bowl. Let the egg white sit in a fridge. 1. Let oil and milk warm each in hot water, on extremely low heat. Add granulated sugar to the yolk. Beat it with a whisk for 1-2 mins until whitish and heavy. 1. Pour the oil little by little, while stirring. Stir until smooth. (Make it emulsify.) Pour the milk little by little, while stirring. After adding all, continue to stir for a min. Set aside to cool down a little. 1. Take the egg white out from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. 1. When it becomes white and fluffy, add granulated sugar in 2 parts. Whisk it to the soft-peak stage. (The peak should hang down deeply.) Whisk slowly on low speed for a min to smooth it. 1. Mix lightly the egg yolk mixture. Add dry ingredients to the mixture. Stir it lightly until powderiness disappears. 1. And then mix strongly and speedy 30 times until heavy a little. 1. Add the meringue in 3 parts. Stir well until smooth at 1st addition. 1. From the next addition (2nd / 3rd), mix the top lightly, and then scoop it up and let it slip through your whisk. Repeat until smooth. 1. Use a spatula to scrape the edge and bottom batter off, and fold it into the batter. You should mix until the batter flows (2nd photp). Transfer 180ｇ / 6.3 oz of the batter into a bowl. 1. Add the cocoa to the transferred batter. Fold it until powderiness disappears. 1. Alternately put each dough into the pan. (Put each in 5-6 parts.) Scoop up the batter from bottom to top with a spoon. Go around the tube once. Scoop once at each place. If you mix too much, the pattern will be blurred. 1. Hold the tube and drop it lightly twice to remove big bubbles. Bake it at 170℃ / 338 F for 45 mins. Drop the pan lightly twice, and then upside down immediately. Let it cool completely (over 4 hours). 1. Remove the cake from the pan. Use your hand to push down the side and center (around the tube) to half the height. Please push little by little so that the cake doesn't tear. 1. Upside down, and push the cake out from the pan while rotating and pressing the bottom. 1. Peel off the cake from the bottom plate while pushing the cake little by little. 1. Done!!
The color contrast would have been better if we use black cocoa powder, which is heavily Dutch-processed. In a small saucepan, melt unsweetened chocolate over low heat. Great recipe for Marbled Chiffon Cake Cocoa Chiffon. I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first. When you want to bake something special, delicious and perfectly sweet, make this Chocolate Orange Marble Chiffon Cake.
So that's going to wrap this up for this exceptional food cocoa marble chiffon cake recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/cf673e355d996c9a/680x482cq70/cocoa-marble-chiffon-cake-recipe-main-photo.jpg
author: Richard Richardson
ratingvalue: 4.8
reviewcount: 49867
recipeingredient:
- "3 egg yolks net weight 60g or 21 oz" - "35 g (3 Tbsp) granulated sugar for the yolk" - "40 g (1.4 oz) vegetable oil" - "50 g 18 oz or 35 Tbsp milk" - "45 g 16 oz or 5 Tbsp cake flour" - "35 g 12 oz or 4 Tbsp bread flour" - "4 g (1 tsp) baking powder" - "4 egg whites net weight 160g or 56 oz" - "50 g 14 us cup granulated sugar for meringue" - "12 g (2 Tbsp) cocoa powder sugarfree"
recipeinstructions:
- "★Recipe video★ (my You Tube channel)→https://youtu.be/NgBm0LuOFqs" - "Sift cake flour, bread flour, and baking powder together ; set aside. Sift cocoa powder; set aside. Preheat an oven to 200℃ / 392F. Put 3 egg yolks in a large bowl, and put 4 egg whites in another large bowl. Let the egg white sit in a fridge." - "Let oil and milk warm each in hot water, on extremely low heat. Add granulated sugar to the yolk. Beat it with a whisk for 1-2 mins until whitish and heavy." - "Pour the oil little by little, while stirring. Stir until smooth. (Make it emulsify.) Pour the milk little by little, while stirring. After adding all, continue to stir for a min. Set aside to cool down a little." - "Take the egg white out from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed." - "When it becomes white and fluffy, add granulated sugar in 2 parts. Whisk it to the soft-peak stage. (The peak should hang down deeply.) Whisk slowly on low speed for a min to smooth it." - "Mix lightly the egg yolk mixture. Add dry ingredients to the mixture. Stir it lightly until powderiness disappears." - "And then mix strongly and speedy 30 times until heavy a little." - "Add the meringue in 3 parts. Stir well until smooth at 1st addition." - "From the next addition (2nd / 3rd), mix the top lightly, and then scoop it up and let it slip through your whisk. Repeat until smooth." - "Use a spatula to scrape the edge and bottom batter off, and fold it into the batter. You should mix until the batter flows (2nd photp). Transfer 180ｇ / 6.3 oz of the batter into a bowl." - "Add the cocoa to the transferred batter. Fold it until powderiness disappears." - "Alternately put each dough into the pan. (Put each in 5-6 parts.) Scoop up the batter from bottom to top with a spoon. Go around the tube once. Scoop once at each place. If you mix too much, the pattern will be blurred." - "Hold the tube and drop it lightly twice to remove big bubbles. Bake it at 170℃ / 338 F for 45 mins. Drop the pan lightly twice, and then upside down immediately. Let it cool completely (over 4 hours)." - "Remove the cake from the pan. Use your hand to push down the side and center (around the tube) to half the height. Please push little by little so that the cake doesn't tear." - "Upside down, and push the cake out from the pan while rotating and pressing the bottom." - "Peel off the cake from the bottom plate while pushing the cake little by little." - "Done!!"
categories:
- Recipe
tags:
- cocoa - marble - chiffon
katakunci: cocoa marble chiffon
nutrition: 224 calories
recipecuisine: American
preptime: "PT11M"
cooktime: "PT46M"
recipeyield: "4"
recipecategory: Dinner
---
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, cocoa marble chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cocoa Marble Chiffon Cake is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Cocoa Marble Chiffon Cake is something that I've loved my whole life.
Recreate Yourself at RY Australia's premium beauty retailer. In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Using my previous recipe from green tea chiffon and tweak it with cocoa powder for a chocolaty taste.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cocoa marble chiffon cake using 10 ingredients and 18 steps. Here is how you cook that.
##### The ingredients needed to make Cocoa Marble Chiffon Cake:
1. Make ready 3 egg yolks (net weight; 60g or 2.1 oz) 1. Prepare 35 g (3 Tbsp) granulated sugar, for the yolk 1. Take 40 g (1.4 oz) vegetable oil 1. Prepare 50 g (1.8 oz, or 3.5 Tbsp) milk 1. Prepare 45 g (1.6 oz, or 5 Tbsp) cake flour 1. Prepare 35 g (1.2 oz, or 4 Tbsp) bread flour 1. Take 4 g (1 tsp) baking powder 1. Prepare 4 egg whites (net weight; 160g or 5.6 oz) 1. Make ready 50 g (1/4 us cup) granulated sugar, for meringue 1. Prepare 12 g (2 Tbsp) cocoa powder, sugar-free
This time around I attempted a tri-color chiffon by using both natural cocoa powder and dark (Dutch-processed) cocoa powder. Dutch-processed cocoa powder has darker color than the natural kind. The color contrast would have been better if we use black cocoa powder, which is heavily Dutch-processed. In a small saucepan, melt unsweetened chocolate over low heat.
##### Instructions to make Cocoa Marble Chiffon Cake:
1. ★Recipe video★ (my You Tube channel)→https://youtu.be/NgBm0LuOFqs 1. Sift cake flour, bread flour, and baking powder together ; set aside. Sift cocoa powder; set aside. Preheat an oven to 200℃ / 392F. Put 3 egg yolks in a large bowl, and put 4 egg whites in another large bowl. Let the egg white sit in a fridge. 1. Let oil and milk warm each in hot water, on extremely low heat. Add granulated sugar to the yolk. Beat it with a whisk for 1-2 mins until whitish and heavy. 1. Pour the oil little by little, while stirring. Stir until smooth. (Make it emulsify.) Pour the milk little by little, while stirring. After adding all, continue to stir for a min. Set aside to cool down a little. 1. Take the egg white out from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. 1. When it becomes white and fluffy, add granulated sugar in 2 parts. Whisk it to the soft-peak stage. (The peak should hang down deeply.) Whisk slowly on low speed for a min to smooth it. 1. Mix lightly the egg yolk mixture. Add dry ingredients to the mixture. Stir it lightly until powderiness disappears. 1. And then mix strongly and speedy 30 times until heavy a little. 1. Add the meringue in 3 parts. Stir well until smooth at 1st addition. 1. From the next addition (2nd / 3rd), mix the top lightly, and then scoop it up and let it slip through your whisk. Repeat until smooth. 1. Use a spatula to scrape the edge and bottom batter off, and fold it into the batter. You should mix until the batter flows (2nd photp). Transfer 180ｇ / 6.3 oz of the batter into a bowl. 1. Add the cocoa to the transferred batter. Fold it until powderiness disappears. 1. Alternately put each dough into the pan. (Put each in 5-6 parts.) Scoop up the batter from bottom to top with a spoon. Go around the tube once. Scoop once at each place. If you mix too much, the pattern will be blurred. 1. Hold the tube and drop it lightly twice to remove big bubbles. Bake it at 170℃ / 338 F for 45 mins. Drop the pan lightly twice, and then upside down immediately. Let it cool completely (over 4 hours). 1. Remove the cake from the pan. Use your hand to push down the side and center (around the tube) to half the height. Please push little by little so that the cake doesn't tear. 1. Upside down, and push the cake out from the pan while rotating and pressing the bottom. 1. Peel off the cake from the bottom plate while pushing the cake little by little. 1. Done!!
The color contrast would have been better if we use black cocoa powder, which is heavily Dutch-processed. In a small saucepan, melt unsweetened chocolate over low heat. Great recipe for Marbled Chiffon Cake Cocoa Chiffon. I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first. When you want to bake something special, delicious and perfectly sweet, make this Chocolate Orange Marble Chiffon Cake.
So that's going to wrap this up for this exceptional food cocoa marble chiffon cake recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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