Pumpkin Marble Chiffon Cake.
You can Cook Pumpkin Marble Chiffon Cake using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pumpkin Marble Chiffon Cake
- Lets Go Prepare 6 of large egg yolks.
- What You needis 80 grams of canola oil.
- Lets Go Prepare 80 grams of plain yogurt.
- What You needis 200 grams of pumpkin puree.
- Lets Go Prepare 1 teaspoon of vanilla extract.
- Lets Go Prepare 150 grams of all purpose flour.
- It's 1 teaspoon of baking powder.
- What You needis 1 teaspoon of pumpkin spice.
- What You needis 1/4 teaspoon of salt.
- It's 6 of large egg whites.
- It's 150 grams of granulated sugar.
- What You needis of 🔹chocolate paste (mix all together) :.
- Lets Go Prepare 2 tablespoons of unsweetened cocoa powder.
- What You needis 1 tablespoon of water.
Pumpkin Marble Chiffon Cake step by step
- 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..