Easiest Way to Cook Perfect Marble Chiffon Cupcake

Marble Chiffon Cupcake. In a small saucepan, melt unsweetened chocolate over low heat. Marble Chiffon Cupcake I made chiffon cupcake as an easier version of regular chiffon cake. Since I do not own a chiffon pan, I thought why not make a chiffon cupcake that is fun and tastes as good, soft, and fluffy.

When the cake is completely cool, turn the pan right side up. Slide a metal spatula or knife around the sides of the pan and the tube to detach the cake. Lift the tube to remove the cake. You can have Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Marble Chiffon Cupcake

1. It's 3 of egg yolks.
2. Prepare 25 g (2 tbsp) of granulated sugar (for egg yolks).
3. You need 30 ml (2 tbsp) of vegetable oil.
4. It's 45 ml (3 tbsp) of milk.
5. You need 56 g (1/2 cup) of cake flour/low protein flour, sifted.
6. Prepare 6 g (1 tbsp) of unsweetened cocoa powder, sifted.
7. It's 3 of egg whites.
8. Prepare 25 g (2 tbsp) of granulated sugar (for egg whites).
9. You need 1/8 tsp of cream of tartar or 1/2 tsp lemon juice (optional).

This matcha marble chiffon cake is very soft and fluffy as a cloud with a pleasant aroma of green tea. I'm so fond of the aroma and colour of matcha (green tea). By adding a little bit of it into the cake batter, I can get a very fresh smell and lovely green colour for this marble chiffon cake. After making the black seasme chiffon cake many times, I wanted to try something different.

Marble Chiffon Cupcake instructions

1. Youtu.be/X_JfPPA3Zr0.
2. In a medium bowl, beat egg yolks and sugar until creamy and lightened in color..
3. Add milk, oil, and flour. Mix until combined..
4. Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined..
5. 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..
6. Gradually add sugar as you mix. Beat until stiff peak..
7. Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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..

I saw many beautiful pictures of marble chiffon cakes on the internet and had tried different recipes, but none of them turned out to have the taste/texture I liked. So, I decided to go back to Christine Ho's black sesame… Chocolate Marble Chiffon Cake Marble Cake Recipe Step By Step / How to bake a chiffon cake Once Baked. Now, to retain the fluffy cake texture & volume, and also to make sure the eggs retain its light and airy feel this chocolate marble chiffon cake, it needs to be tilted upside down immediately after it's out of the oven. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg.