A light marble chiffon cake with vanilla and mocha flavours.
I did not whip a good meringue which resulted in a coarser cake texture ☹️ This also affected the stability of the meringue - the meringue disappeared fast during mixing of the mocha batter. Fortunately, the cake did not fail terribly 😅 Learned my lesson, no delay in mixing and try to get the cake into the oven FAST 😁
Yield: one 6" round cake
All ingredients in room temperature
Using 55g Omega 3&6 eggs
3 egg whites
40g fine sugar
3 egg yolks
10g fine sugar
20g rice bran/vegetable oil
40g fresh milk
10g condensed milk
1/2 tsp vanilla extract
55g top/cake flour
1 tsp instant coffee powder
2 tsp cocoa powder
1 1/4 ~ 1 1/2 tsp hot water
1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.
2. Sieve cake flour twice. Set aside.
3. Combine instant coffee powder, cocoa powder and hot water into a thick paste and set aside.
4. Combine fresh milk, condensed milk, vanilla extract, and rice bran/vegetable oil in a beaker. Set aside.
5. In a separate mixing bowl, beat egg yolk with 10g of fine sugar till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.
6. Add in the mixture from (4) gradually.
7. Sieve and combine the flour in a few batches, to (6). Avoid over-mixing the flour. Cover and set aside.
8. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at medium high speed till almost stiff peak stage.
Reduce the mixer speed to low in the final 1 minute. Set aside.
9. Add about 1/3 of the meringue to (7) and mix well.
10. Pour (9) back to combine with the remaining meringue. Fold to combine into a smooth batter.
11. Transfer about 1/4 of the batter to another mixing bowl to mix with the coffee-cocoa paste from (3).
Do it fast to avoid the meringue from collapsing.
12. Pour vanilla batter and coffee-mocha batter, in alternating patterns, to an ungreased 6" round cake pan from (1).
I held the two bowls of batter and pour into the cake pan simultaneously. Shift the bowls to create the alternating pattern. I did this to cut short the process 😬
Bang the pan against the work top to remove any trapped air bubbles.
13. Bake in a preheated oven at 140 degree Celsius for about 25 to 30 minutes, at lowest rack.
When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 10 to 15 minutes.
14. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.
15. Remove the cake from the mould and cool down over the wire rack.
I love the nice pattern on the wall of the pan, left behind by the marble cake 😆
I kept the cake in a warm oven to further dry up the surface. This step is optional.
16. Allow the cake to cool down completely before cutting :)