Coffee Marble Chiffon Cake is the first thing that appears to most people’s mind when it comes to a perfect dish. Today, we will tell you procedures on cooking a tasty Coffee Marble Chiffon Cake.
We hope you got benefit from reading it, now let’s go back to coffee marble chiffon cake recipe. To cook coffee marble chiffon cake you only need 9 ingredients and 15 steps. Here is how you cook it.
Firstly, here are the ingridients that you should prepare to serve Coffee Marble Chiffon Cake:
- Take 4 large of Egg yolk.
- You need 5 large of Egg whites.
- Provide 100 grams of Cake flour.
- You need 80 grams of Granulated sugar.
- You need 45 ml of Milk (water).
- Prepare 40 ml of Vegetable oil.
- Use 2 tbsp of ●Instant coffee.
- Prepare 2 tsp of ●Hot water.
- Use 1 tsp of ●Coffee liqueur (or hot water as substitute).
After readying the ingridients, now we are ready to make our yummy Coffee Marble Chiffon Cake:
- Coffee liquid: Mix the ● ingredients and once dissolved, transfer the liquid into a bowl and set aside. Sift the cake flour. Preheat the oven to 170℃..
- Separate the eggs into yolks and whites. Beat the egg whites while gradually adding in half of the sugar, and once formed into a firm meringue, chill in the fridge..
- Add the rest of the sugar into the bowl containing the egg yolks, and whisk until white and thick. Add milk and vegetable oil..
- Sift the flour you sifted in step 1 again into the bowl with the yolks, and mix well so that there are no lumps..
- Fold in 1/3 of the meringue from step 2 to the yolk-flour mixture from step 4. Add another 1/3 of the meringue and mix together..
- Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible..
- Put 2 ladles full of the batter from step 6 to the bowl with the coffee liquid from step 1, and mix lightly..
- Pour in the mixture from step 7 into the batter from step 6, and mix as if scooping up the batter from the bottom while spinning the bowl, about 3 times..
- Pour the batter into the chiffon cake mold. While holding the middle of the mold, gently tap the mold against the kitchen counter twice to remove any large air bubbles..
- Set the baking time for 30 minutes. First, bake for about 20 minutes at 170℃. Make 4 to 5 cuts in the surface with a serrated bread knife..
- Reduce the temperature to 160℃ and bake for 10 minutes (or you can just keep baking at 170℃). If a skewer inserted into the cake comes out clean, it's done..
- Remove the cake from the oven and invert it on top of a mug or cup, and wait until it is cooled fully. If you try to take it out of the mold while it's still hot, it will fall apart..
- When the cake has cooled down, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer..
- Invert onto a plate to unmold, and it's done..
- It'll look like this when cut..
Recipe : Coffee Marble Chiffon Cake
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