Sunday 21 July 2013

Chocolate Orange Marble Chiffon by Vanessa Tay

Chocolate Orange Marble Chiffon

Recipe modified from:


45g cocoa powder
1/4 cup hot water
192g caster sugar
3 tbs caster sugar
2 tbs vegetable oil
1/2 cup vegetable oil
288g plain flour
3 tsp baking powder
1 tsp salt
3/4 cup cold water
7 egg yolks
340g egg whites (around 8-9)
1/2 tsp cream of tartar
1 tbs freshly-grated orange peel


Remove top oven rack; move other rack to lowest position. Heat oven to 160 deg cel.
Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 192g sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.
Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter. 

Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas. 

Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely (I cooled it for an hour)  Remove cake from pan; invert onto serving plate.
This recipe uses 7-8 eggs and the recommended chiffon tube tin should be a 21cm or bigger. I split into many chiffon instead as I do not have a big chiffon tin.

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