Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin marble chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Pumpkin Marble Chiffon Cake is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pumpkin Marble Chiffon Cake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin marble chiffon cake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Marble Chiffon Cake:
- Get 6 large egg yolks
- Prepare 80 grams canola oil
- Prepare 80 grams plain yogurt
- Take 200 grams pumpkin puree
- Make ready 1 teaspoon vanilla extract
- Make ready 150 grams all purpose flour
- Prepare 1 teaspoon baking powder
- Get 1 teaspoon pumpkin spice
- Make ready 1/4 teaspoon salt
- Take 6 large egg whites
- Take 150 grams granulated sugar
- Get 🔹chocolate paste (mix all together) :
- Get 2 tablespoons unsweetened cocoa powder
- Make ready 1 tablespoon water
Instructions to make Pumpkin Marble Chiffon Cake:
- Preheat oven to 325 degrees Fahrenheit. Prepare a tube pan that is 9 1/2 inches in diameter. Do not grease/line the pan.
- Whisk together egg yolks, oil, yogurt, pumpkin puree and vanilla extract in a large bowl. Whisk together flour, baking powder, pumpkin spice and salt, then sifted. Whisk flour mixture into egg-yolk mixture.
- Beat egg whites with a mixer on high speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
- Reserve 1 cup batter. - Stir cocoa paste into the reserved batter gently. Transfer the plain batter to the pan. Drop the chocolate batter by spoonfuls over top of plain batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake until top of cake springs back when touched, 55 to 60 minutes. Let cool upside down (over a bottle or on tube-pan feet).
- Slide a paring knife around edges of tube and side of pan, release cake.
- Frost and decorate the cake as you like.
So that’s going to wrap it up with this special food pumpkin marble chiffon cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to pumpkin marble chiffon cake cooking. Go on get cooking!
