Recipe:
5 egg yolks (large)
20g caster sugar
50g corn oil
70g milk
90g self-raising flour
For chocolate-10g cocoa powder + 1/2tbsp milk
For vanilla – 10g self-raising flour + 1/2tsp vanilla extract
5 egg white (large)
70g caster sugar
1tsp lemon juices
Method
1. Whisk egg yolks with sugar till light.
2. Add in corn oil, mix well. Then add in milk, combine well.
3. Add in flour, stir to mix well.
4. Divide batter into two equal portions. One portion to add with cocoa powder and milk, stir to mix well. Another portion too add with flour and vanilla extract, stir to mix well.
5. Add lemon juices into egg white, beat till foamy. Gradually add in sugar, beat till soft peak formed.
6. Equal divide meringue into two portions. Gently fold in one portion of meringue with cocoa batter, mix well. Then gently fold in another portion of meringue with vanilla batter, mix well.
7. Alternate the two batters into the chiffon pan until all batter is used up. To swirl the batter with a spatula or chopstick to create marble effect.
8. Bake at 170C for 45mins for 8inch tin. Once done, remove from oven and immediately invert the cake pan, cool completely before removing from the pan. Store in room temperature.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10207809196682447&set=gm.1698674610393467&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-marble-chiffon-cake.html
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