Cocoa Marble Chiffon Cake 可可大理石威风蛋糕

A delicious and beautiful vanilla chiffon cake with butter, whipping cream in its ingredients, and swirl of cocoa strips. Light, moist and aromatic 🍰

Yield:  One 6" round cake

Pan size: 6x3" round pan

Baking temperature: 140°C for 30 minutes ⏩ 170°C for 12 to 15 minutes

Ingredients 

All ingredients in room temperature, otherwise stated.

Using 55g Omega 3&6 eggs

20g unsalted  butter 无盐牛油

40g whipping cream/milk 动物性鲜奶油/牛奶

15g honey 蜂蜜

55g top/cake flour 低筋面粉

5g milk powder 奶粉

3 egg yolks 蛋黄

3 egg whites 蛋白

Pinch of fine salt 细盐

50g fine sugar 细砂糖

1/4 tsp vanilla essence 香草精

5g cocoa powder 无糖可可粉

7g hot water 热水

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve top/cake flour and milk powder into a bowl. Set aside.

3. Combine cocoa powder and hot water in a small bowl. Cover and set aside.

4. Pour whipping cream/milk, honey and cold unsalted butter in a heat resistant bowl.

Place the bowl of honey-cream mixture in a rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content.
The content can also be heated over a stove, but don't bring to a boil.

5. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth honey-cream paste.

6. Mix in the 3 egg yolks, one at a time, to honey-cream paste.

Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg white. Beat egg white to frothy, then starts to add 50g of sugar gradually. Beat at high speed till almost stiff peak state.

Reduce the mixer speed to low at the final 1 minute. 

8. Add about 1/3 of the meringue to the yolk-cream batter at (6), and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Add vanilla essence to the batter, and blend well.

11. Transfer about 2 tbsp of the vanilla batter to the cocoa paste in (3), and mix well.

Pour the cocoa batter to the vanilla batter, and give only 2 to 3 folds in order to keep the swirling pattern.

12. Pour the batter into the prepared round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

13. Bake in a preheated oven at 140° Celsius for about 30 minutes, at the lower rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170°Celsius for about 10 to 15 minutes.

End of baking.

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. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes.

This step is optional.

16. Allow the cake to cool down completely before cutting. Serve warm or cold 🍰😋

But I prefer to toast the cake lightly to bring out the butter aroma befor serving ♥☕

Post Baking

Baked on 20 Jul 2017