When Kei and I were still kids, aside from the usual birthday cake, Papa would always buy Chiffon Cake for us. I can't say that it's the best cake I've ever tasted in my entire life but it's good enough for something that is kinda plain. Plus it's cheaper than any other cake. Back in Naga, Chiffon Cake costs only around P150. Since we came here in Manila, I haven't seen a bakeshop that sells Chiffon Cake yet. So one day, Mama and I decided to bake one. At first try, we got it perfect. It was so fluffy but really moist.
Papa likes the plain one while I like the Choco Marble cake. For merienda today, Papa requested for a vanilla flavored cake but I insisted that I won't stop baking Choco Marble Chiffon Cake until I made a perfect one. It was because the first time I baked Choco Marble, all the chocolate settled at the bottom of the pan. The second time I baked it, it was better but still, I did not get the marbling effect that I wanted. So this was the third time I tried baking it.
Fortunately, this time, it was perfect. I got the marbling effect that I've been trying to achieve. It was fluffy. It was moist and soft. But still, it's Chiffon Cake. Nothing special actually. Except for the chocolate part of course. I love how the chocolate blends in with the vanilla flavor. Papa said that I've already mastered the art of baking Chiffon Cakes. Good for me then!
Let me share with you the recipe that I used for the Choco Marble Chiffon Cake. I got the recipe for the plain Chiffon Cake from my old THE book. It really pays to keep the old books. But I modified it since I wanted a Choco Marble cake.
Choco Marble Chiffon Cake
Ingredients:
- 2 1/4 cup cake flour, sifted
- 1 tbsp. double-acting baking powder
- 1 tsp. fine salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 8 egg yolks
- 1 tbsp. vanilla
- 3/4 cup water
- 8 egg whites
- 1/2 tsp. cream of tartar
- 3/4 cup granulated sugar
- 1 tbsp. cocoa powder
Grease the bottom of the tube pan then put a parchment paper on the bottom part of the pan.
Sift together the flour, baking powder, salt and the first 3/4 cup granulated sugar in a bowl.
Make a well at the center of the mixture then, pour in the vegetable oil and the egg yolks.
Add in the vanilla and water. Mix with an electric mixer until smooth.
Divide the mixture into two portions.
Whisk in the cocoa powder on the second portion. Mix until smooth. Set aside.
Beat the egg whites with cream of tartar until soft peaks form. Add gradually the remaining 3/4 cup of granulated sugar and then continue beating until stiff peaks form. (In beating the egg whites, sprinkle first 1 tbsp. sugar over the surface of the egg whites then continue to beat until well-blended. Repeat until all the sugar has been added. Make sure not to overbeat the egg whites. It should be stiff but not dry.)
Divide the egg whites into two equal portions. Fold in half of the egg whites to the chocolate mixture.
Fold in the remaining egg yolk mixture to the remaining egg whites carefully until well-blended.
Pour in the vanilla batter first into the pan. Then add the chocolate batter by spoonfuls. Pour in the two batters alternately.
Then run a knife through the mixture to create a marbling effect.
Bake in 176 degrees Celsius for about 45-50 minutes. Cool on a wire rack.
Mama divided it into two already. Papa will bring the other half to Naga.
the crispy crust
My piece of cake
Sift together the flour, baking powder, salt and the first 3/4 cup granulated sugar in a bowl.
Make a well at the center of the mixture then, pour in the vegetable oil and the egg yolks.
Add in the vanilla and water. Mix with an electric mixer until smooth.
Divide the mixture into two portions.
Whisk in the cocoa powder on the second portion. Mix until smooth. Set aside.
Beat the egg whites with cream of tartar until soft peaks form. Add gradually the remaining 3/4 cup of granulated sugar and then continue beating until stiff peaks form. (In beating the egg whites, sprinkle first 1 tbsp. sugar over the surface of the egg whites then continue to beat until well-blended. Repeat until all the sugar has been added. Make sure not to overbeat the egg whites. It should be stiff but not dry.)
Divide the egg whites into two equal portions. Fold in half of the egg whites to the chocolate mixture.
Fold in the remaining egg yolk mixture to the remaining egg whites carefully until well-blended.
Pour in the vanilla batter first into the pan. Then add the chocolate batter by spoonfuls. Pour in the two batters alternately.
Then run a knife through the mixture to create a marbling effect.
Bake in 176 degrees Celsius for about 45-50 minutes. Cool on a wire rack.
Mama divided it into two already. Papa will bring the other half to Naga.
the crispy crust
My piece of cake 
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