Recipe: Yummy Pumpkin Marble Chiffon Cake

Pumpkin Marble Chiffon Cake.

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

Ingredients of Pumpkin Marble Chiffon Cake

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

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..

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