Pour half of light batter into pan.
Marble chiffon cake recipe.
140 grams castor sugar.
With narrow spatula or knife swirl gently through batters to marble.
60 grams castor sugar.
To create the marble pattern you simply need to pour the plain batter and the matcha batter alternately into the chiffon pan.
20 mins cook time.
Repeat with remaining cake layers.
Run a knife around side and center tube of pan.
Stir in cream and vanilla.
Invert pan on heat proof funnel.
Matcha marble chiffon cake recipe printable recipe by christine s recipes course.
Pour the batter into the chiffon cake mold.
Set the baking time for 30 minutes.
Try to create the lines using one continuous motion going up and down and then side to side.
How to create a marbled pattern chiffon cake.
Loosen cake from pan.
Make a well and add the next 4 ingredients.
Instructions creamy flour mixture.
Remove cake to serving plate.
Preheat oven to 325f.
In a large bowl beat the egg whites until foamy.
Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.
Bake on the lowest oven rack at 325 for 70 75 minutes or until cake springs back when lightly touched.
One 20 cm 8 inch round cake pan removable base preferred non greased.
Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly.
1 4 teaspoon cream of tartar.
3 1 2 tablespoons dutch processed unsweetened cocoa powder.
Invert onto serving plate.
Top with half of chocolate batter.
Sift the first 4 ingredients into a bowl.
While holding the middle of the mold gently tap the mold against the kitchen counter twice to remove any large air bubbles.
Immediately spoon over cake.
Invert the chiffon cake once it is out from the oven to prevent the cake from collapsing.
1 2 teaspoon vanilla essence.
For frosting melt semisweet chocolate and butter in a small saucepan over low heat.
My husband will not eat a bought angel food cake so a few weeks ago i made one from scratch which he enjoyed he said he would still like to have a chiffon cake i have had this recipe on hand for quite some time and decided to try it the only change i made was to spin the sugar in a processor for about 2 minutes until it was superfine the cake came out super high was light and moist.
Remove from the heat.
Whisk in confectioners sugar until smooth.
Cool completely about 1 hour.
Run a knife around sides and center tube of pan.
