Recipe of Tasty Pumpkin Marble Chiffon Cake

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a special 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 will be smell and look delicious.

Pumpkin Marble Chiffon Cake Recipe. This pumpkin chiffon cake recipe is tender and sweet with hints of fall spices! A celebration of decadence in the wake of wartime rationing.

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

Wow your guests when you slice into these fudge and vanilla swirls.Chiffon cake, widely known as kue bolu in Indonesia, is a very elegant cake.A perfect chiffon cake should be very light, yet moist (not dry!), and if you push it down with your finger, the cake should bounce back to its original shape.If your idea of a perfect chiffon cake is like mine, then this recipe.

Pumpkin Marble Chiffon Cake instructions

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..

Be the first to review this recipe.Travels well to grandma's house for Thanksgiving.This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge.

Pumpkin normally appears in rich pies or hearty cakes.But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flavors.I've tasted it with every imaginable topping from frosting to whipped cream and candied nuts, only to find that a sprinkling of spiced sugar is the best.This pumpkin chiffon cake, made by natural and healthy ingredients, is so light and fluffy.Chocolate-Pumpkin Marble Cake Recipe Create a marbled bundt cake centerpiece for your fall party by layering two batters (one flavored with pumpkin, the other cocoa) into a bundt pan.