Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, marble chiffon cupcake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
A light marble chiffon cake with vanilla and mocha flavours. Marble chiffon cake ends up too fluffy and soft when I use large sized eggs. I was finally able to make it fine using medium sized eggs.
Marble Chiffon Cupcake is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Marble Chiffon Cupcake is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook marble chiffon cupcake using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Marble Chiffon Cupcake:
- Take 3 egg yolks
- Prepare 25 g (2 tbsp) granulated sugar (for egg yolks)
- Make ready 30 ml (2 tbsp) vegetable oil
- Get 45 ml (3 tbsp) milk
- Get 56 g (1/2 cup) cake flour/low protein flour, sifted
- Take 6 g (1 tbsp) unsweetened cocoa powder, sifted
- Get 3 egg whites
- Make ready 25 g (2 tbsp) granulated sugar (for egg whites)
- Make ready 1/8 tsp cream of tartar or 1/2 tsp lemon juice (optional)
Heart Cake Mold Silicone Dessert Mould Mousses Cheesecake Ice Cream Chiffon Cakes Pan Baking Cupcake Chocolate Mold. A wide variety of chiffon cupcakes options are available to you, such as feature, industrial use, and certification. A combination of vanilla and choco chiffon cake iced with vanilla buttercream icing. The surface and side of the cake.
Instructions to make Marble Chiffon Cupcake:
- Youtu.be/X_JfPPA3Zr0
- In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
- Add milk, oil, and flour. Mix until combined.
- Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
- Beat egg white in a clean medium bowl until frothy. Add cream of tartar or lemon juice if using (optional). Either one of these acidic ingredients will help stabilize the beaten egg white.
- Gradually add sugar as you mix. Beat until stiff peak.
- Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
- Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing and vigorous mixing can result in a non-fluffy dense cake. So fold the batter with care until most of the egg white is no longer visible.
- Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and slowly mix again just until combined.
- Line the cupcake tray with paper cups. Then alternately add chocolate and non-chocolate batter into each cup until almost full, leaving about 1 cm from the top.
- Decorate the top with any marble pattern that you like. I add three dots of different color on top. Then use a toothpick to drag through each dot with one continuous round stroke.
- Bake in a preheated oven at 340°F or 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.
This Chocolate Chiffon Cake is moist and chocolately and has a mocha filling and is covered with a shiny chocolate glaze. Try making this cake for your next gathering, and top with orange slivers. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate. A traditional Filipino fluffy chiffon cakes in individual moulds, perfect for snacking.
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