Recipe: Delicious Marble Chiffon Cake (Salted Caramel)

Marble Chiffon Cake (Salted Caramel). Great recipe for Marble Chiffon Cake (Salted Caramel). I wanted to make a chiffon cake with an unusual texture and flavour. If you over-whisk the meringue, it won't mix well.

This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge. Wow your guests when you slice into these fudge and vanilla swirls. Top it with a vanilla or cocoa glaze for the perfect end to any dinner party. You can have Marble Chiffon Cake (Salted Caramel) using 10 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Marble Chiffon Cake (Salted Caramel)

1. Prepare 3 of Eggs (large size).
2. Prepare 50 grams of Cake flour.
3. It's 20 grams of Bread (strong) flour.
4. You need 40 ml of Milk.
5. You need 30 ml of Vegetable oil.
6. Prepare 1 dash of Vanilla oil.
7. You need 70 grams of Granulated sugar.
8. It's 1/2 tsp of Corn starch.
9. You need 50 grams of Caramel Cream.
10. You need 1/4 tsp of Good quality salt.

Bake this light, fluffy classic caramel cake to share with the family. Decked with icing flowers, it's almost too pretty to eat! This caramel cake starts with a basic chiffon cake. The secret to making a light, airy chiffon is to whip the egg whites really well and mix them gently into the batter.

Marble Chiffon Cake (Salted Caramel) instructions

1. Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift..
2. Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch..
3. Preheat the oven to 170℃..
4. Beat the egg yolk well with a whisk. Add a tablespoon of the granulated sugar listed, then mix in the milk and oil from Step 2, a little at a time..
5. Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!).
6. Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo..
7. Add half the granulated sugar, and whisk. When fine bubbles start to appear, mix in the remaining sugar in 2 batches, and make a glossy meringue..
8. Mix in 1/3 of the meringue to the egg yolk bowl. Add half of the remaining meringue, and fold it by lifting from the bottom with a spatula..
9. Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix..
10. Add the plain and caramel batter to the mould alternately, then swirl around the surface with a spoon. Hold the funnel and drop it a few times to remove the air..
11. Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife..
12. When done, turn it over, and let it cool. It will crumble if you try to remove it when it hasn't cooled down, so be careful!.
13. When you are removing it from the mould, press down briefly on the cake. Don't hesitate. The dough is springy so it will bounce back into shape..
14. When you've pressed down on it evenly from all sides, hold the funnel, place your finger in the gap at the bottom, and pull the funnel while moving it little by little from side to side..
15. Press down on the bottom part too and release the cake..
16. It's done It's tasty served with heavy cream!.

A silky caramel sauce envelopes this soft, fluffy, and incredibly bouncy cake. Split cake and sandwich together with half the icing. Melt chocolate and double cream together and then chill until a spreading consistency. Spread over the top and sides of the cake. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy.