Pumpkin

Easy Way to Make Tasty Pumpkin Marble Chiffon Cake

By Simply Recipes 27 January 2020
Easy Way to Make Tasty Pumpkin Marble Chiffon Cake
Easy Way to Make Tasty Pumpkin Marble Chiffon Cake

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Pumpkin Marble Chiffon Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Pumpkin Marble Chiffon Cake Recipe.

You can have Pumpkin Marble Chiffon Cake using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Marble Chiffon Cake

  1. It’s 6 of large egg yolks.
  2. Prepare 80 grams of canola oil.
  3. Prepare 80 grams of plain yogurt.
  4. Prepare 200 grams of pumpkin puree.
  5. You need 1 teaspoon of vanilla extract.
  6. It’s 150 grams of all purpose flour.
  7. Take 1 teaspoon of baking powder.
  8. Take 1 teaspoon of pumpkin spice.
  9. It’s 1/4 teaspoon of salt.
  10. Make ready 6 of large egg whites.
  11. Prepare 150 grams of granulated sugar.
  12. Take of 🔹chocolate paste (mix all together) :.
  13. Take 2 tablespoons of unsweetened cocoa powder.
  14. It’s 1 tablespoon of water.

Pumpkin Marble Chiffon Cake step by step

  1. Preheat oven to 325 degrees Fahrenheit. Prepare a tube pan that is 9 1/2 inches in diameter. Do not grease/line the pan..
  2. 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..
  3. Beat egg whites with a mixer on high speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form..
  4. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula..
  5. 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..
  6. 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)..
  7. Slide a paring knife around edges of tube and side of pan, release cake..
  8. Frost and decorate the cake as you like..

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