Recipe: Tasty Pumpkin Marble Chiffon Cake

Pumpkin Marble Chiffon Cake. In a small saucepan, melt unsweetened chocolate over low heat. Pumpkin Marble Chiffon Cake step by step. Whisk together egg yolks, oil, yogurt, pumpkin puree and vanilla extract in a large bowl.

Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth. Chiffon cake is a light, airy cake for when you want dessert but don't want to be bogged down with something heavy. You can have Pumpkin Marble Chiffon Cake using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pumpkin Marble Chiffon Cake

1. It's 6 of large egg yolks.
2. It's 80 grams of canola oil.
3. Prepare 80 grams of plain yogurt.
4. Prepare 200 grams of pumpkin puree.
5. It's 1 teaspoon of vanilla extract.
6. Prepare 150 grams of all purpose flour.
7. It's 1 teaspoon of baking powder.
8. It's 1 teaspoon of pumpkin spice.
9. You need 1/4 teaspoon of salt.
10. Prepare 6 of large egg whites.
11. Prepare 150 grams of granulated sugar.
12. You need of 🔹chocolate paste (mix all together) :.
13. It's 2 tablespoons of unsweetened cocoa powder.
14. You need 1 tablespoon of water.

Chiffon boasts both the rich taste and crumbly texture of a yellow cake as well as the lightness and sponge of an angel food cake. This pumpkin chiffon cake recipe is tender and sweet with hints of fall spices! Pumpkin Chiffon Cake is probably my all-time favorite fall recipe. I love that it is so simple to make - it actually starts with a cake mix but the consistency ends up being so much lighter than a regular cake mix cake.

Pumpkin Marble Chiffon Cake step by step

1. Preheat oven to 325 degrees Fahrenheit. Prepare a tube pan that is 9 1/2 inches in diameter. Do not grease/line the pan..
2. Whisk together egg yolks, oil, yogurt, pumpkin puree and vanilla extract in a large bowl. Whisk together flour, baking powder, pumpkin spice and salt, then sifted. Whisk flour mixture into egg-yolk mixture..
3. Beat egg whites with a mixer on high speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form..
4. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula..
5. Reserve 1 cup batter. Stir cocoa paste into the reserved batter gently. Transfer the plain batter to the pan. Drop the chocolate batter by spoonfuls over top of plain batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect..
6. Bake until top of cake springs back when touched, 55 to 60 minutes. Let cool upside down (over a bottle or on tube-pan feet)..
7. Slide a paring knife around edges of tube and side of pan, release cake..
8. Frost and decorate the cake as you like..

I made this cake recently for a party and everyone could not stop talking about it! It is such a simple recipe, but the. Add milk, pumpkin, butter and vanilla; mix until blended. This one's for the go-getters, to be sure. This beautifully iced and garnished cake will impress every time.