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Before you jump to Chocolate Chestnut Marble Chiffon Cake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Drink water, not other drinks. Soda and coffee, when used in moderation, aren’t that bad. It will be, however, a bad idea to solely drink soda or coffee. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. This also helps you decrease your caloric intake by hundreds of points without having to buy and eat disgusting diet foods. Productive weight loss efforts often depend solely on water intake.
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We hope you got benefit from reading it, now let’s go back to chocolate chestnut marble chiffon cake recipe. You can cook chocolate chestnut marble chiffon cake using 9 ingredients and 13 steps. Here is how you do it.
The ingredients needed to prepare Chocolate Chestnut Marble Chiffon Cake:
- Get 4 large Egg yolk
- Use 5 large Egg white
- Use 55 grams Granulated sugar
- Prepare 100 grams Cake flour
- Provide 120 grams ●Chestnut cream
- Use 10 grams ●Rum
- Take 25 grams ●Milk
- Prepare 10 grams Cocoa powder
- You need 20 grams Water
Instructions to make Chocolate Chestnut Marble Chiffon Cake:
- Sift the flour and set aside. Separate the egg whites from yolk. Preheat the oven to 170°C.
- Add 2/3 of the granulated sugar to the egg whites little by little while whipping. Make a sturdy meringue and place in the refrigerator.
- Add the remaining sugar to the egg yolk and mix until it becomes whiteish. Add in the ● ingredients.
- Next, sift in the flour. At this point, mix it together well to get rid of any clumps.
- Next, add 1/3 of the meringue from Step 2 and gently mix. Add another half of the meringue and mix together.
- Now, reversely, add all of the batter to the bowl with the remaining meringue. Gently fold in from the bottom without breaking the foaminess.
- Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix. Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times.
- Pour it into the chiffon mold. Hold the center cylinder and tap against the counter to remove the air bubbles.
- Set the oven to 30 minutes. Bake the first 20 minutes at 170°C. Halfway through, make 4~5 cuts with a knife.
- Lower the heat to 160°C and bake the cake further for 10 minutes. (You can also leave the temperature at 170°C.) Halfway through, stick with a skewer and if it comes out clean, take out the cake.
- After removing from the oven, place it on an upside down cup and let cool. (If you remove while it's still warm, the shape will fall apart)
- Once the cake has cooled, use a palette knife to separate the cake from the mold. You can use a skewer to separate around the center cylinder. Flip it upside down and remove the cake onto a plate.
- Arrange and it's ready.
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