Marble Chiffon Cake (Salted Caramel)

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Marble Chiffon Cake (Salted Caramel). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Marble Chiffon Cake (Salted Caramel), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marble Chiffon Cake (Salted Caramel) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Marble Chiffon Cake (Salted Caramel) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Marble Chiffon Cake (Salted Caramel) using 10 ingredients and 16 steps. Here is how you cook it.

I wanted to make a chiffon cake with an unusual texture and flavour.

If you over-whisk the meringue, it won't mix well. Mind you don't knead it when combining the meringue and batter! Recipe by Nana mama chan

Ingredients and spices that need to be Prepare to make Marble Chiffon Cake (Salted Caramel):

1. 3 Eggs (large size)
2. 50 grams Cake flour
3. 20 grams Bread (strong) flour
4. 40 ml Milk
5. 30 ml Vegetable oil
6. 1 dash Vanilla oil
7. 70 grams Granulated sugar
8. 1/2 tsp Corn starch
9. 50 grams Caramel Cream
10. 1/4 tsp Good quality salt

Steps to make to make Marble Chiffon Cake (Salted Caramel)

1. Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift.
2. Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch.
3. Preheat the oven to 170℃.
4. Beat the egg yolk well with a whisk. Add a tablespoon of the granulated sugar listed, then mix in the milk and oil from Step 2, a little at a time.
5. Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!)
6. Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo.
7. Add half the granulated sugar, and whisk. When fine bubbles start to appear, mix in the remaining sugar in 2 batches, and make a glossy meringue.
8. Mix in 1/3 of the meringue to the egg yolk bowl. Add half of the remaining meringue, and fold it by lifting from the bottom with a spatula.
9. Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix.
10. Add the plain and caramel batter to the mould alternately, then swirl around the surface with a spoon. Hold the funnel and drop it a few times to remove the air.
11. Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife.
12. When done, turn it over, and let it cool. It will crumble if you try to remove it when it hasn't cooled down, so be careful!
13. When you are removing it from the mould, press down briefly on the cake. Don't hesitate. The dough is springy so it will bounce back into shape.
14. When you've pressed down on it evenly from all sides, hold the funnel, place your finger in the gap at the bottom, and pull the funnel while moving it little by little from side to side.
15. Press down on the bottom part too and release the cake.
16. It's done It's tasty served with heavy cream!

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