Classic chiffon cake marbled with chocolate flavored – light as air, fluffy, tastes incredibly divine
It is really nice to have long time friends that even you don’t see each other or talk to each other that often, it feels like just yesterday. Also, what lovely about having long time, close friends is you get the chance to talk about your high school days and all those silly stuffs you did back then. For the times we always meet, we always talk about how we make our teachers crazily mad.
When we were in high school, my friend was told by one of our teachers that she will be dropped from her homeroom class and my friend was like “how can you drop me from your homeroom class when I don’t even belong there?” 😀
Also, during my last year in high school, we were asked to fall in line under the heat of the sun before we go to our Physics class. I cannot remember why our teacher was very mad at our class section, but I guess we were all punished for the mistake of our classmates. In the same class, me and my other 3 classmates (two of them are my long time friends) were sitting next to each other. We are were having the same handwriting and teachers always suspected that only one of us makes the assignments and answers the quizzes. We were once separated, but one of the teachers was surprised to see that our handwriting stayed the same. 😛
There are so many fun and happy memories to talk about. We are friends for almost 20 years. It is crazy how topics have changed from our school days to ‘signs of aging’. Though we are not that ‘young’ to do the things we do before, there are things that cannot be changed. Our friendship and the memories we have shared.
This also happens with our blogging friends, we may not know each other personally, but I know for sure that we have special bond and we have built memories. <3
Okay, enough of the long, dramatic entrance and time to partayyyy!!! And hey y’all, I am co-hosting with Colleen @ Faith, Hope, Love & Luck. Thanks again for the opportunity darling, Angie!
Join by linking up to Fiesta Friday #129. See you there!
And of course, one of the things that I am sure will stay for a long time, is my love for chiffon cake. I hope you’ll love this simple, yet delicious cake.
Chiffon cake was a childhood favorite and this was the most suggested cake to bring during our school parties. The old school vanilla chiffon cake is now marbled with a chocolate flavor. The airy and fluffy texture is just the same – just an additional chocolate flavor which will make the vanilla and chocolate lover swoon. 😉
Marble Chiffon Cake
Ingredients:
- 8 egg yolks, room temperature
- 1/2 cup sugar
- 100 ml oil
- 100 ml milk
- 1 tsp vanilla extract
- 150g cake flour (or cake flour substitute)
- 1/4 tsp salt
For the meringue
- 8 egg whites
- 1/2 cup sugar
- 1/2 tsp cream of tartar
To make the chocolate flavor:
- 2 tbsp of cocoa powder
Instructions:
- In a bowl, add cake flour and salt. Set aside.
- In another bowl, combine egg yolks and sugar. Beat until pale yellow.
- Add in oil. Mix until well combined.
- Add in milk and vanilla extract.
- While beating lightly, add in cake flour mixture. Set aside.
For the meringue:
- In a bowl, beat egg whites until frothy.
- Add in cream of tartar until soft peaks.
- Gradually add the sugar until stiff peak is reached (about 10 minutes). You will know that the meringue is ready when you turn the bowl upside down, the meringue doesn’t fall or move.
Mixing the yolk mixture and the meringue:
- Dividing the meringue into five, add it to the yolk mixture by doing the cut and fold technique.
To make the chocolate flavor:
- Take half of the mixture and add in 2 tbsp of cocoa powder.
- Again, do the cut and fold technique to mix.
Preparing the batter for baking:
- In an ungreased tube pan, alternately place the plain and chocolate batter. When all batter is finished, take a spatula and swirl it around the batter to create a marble effect.
- Bake for 330F for 60-65 minutes or until toothpick in the middle comes out clean.
- Invert the tube pan (so the chiffon cake would not sink) and let it cool completely.
- To remove the chiffon cake from the pan, run a knife on the sides of the cake.
- Transfer to a serving plate.
Source recipe: Marble Chiffon Cake by Sweet Ambitions
I am also sharing this at Happiness is Homemade | Family Job Blog Link Up Party | What’d You Do This Weekend? | Mix It Up Monday | Saucy Saturdays | Cook Blog Share | Totally Terrific Tuesday | Tickle My Tastebuds Tuesday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday | Lou Lou Girls Fabulous Party
