Marble Chiffon Cake ▪️▫️▪️

IMG_1788This goes back to the first time I experimented with chocolate lace! So to be honest I have greatly improved on the chocolate lace collar since then but I still want to share this recipe of the light and airy marble chiffon cake I baked for one of the LSE’s  interuniversity bake off. Sadly I don’t have enough pictures of the inside of the cake but I’m sure to upload some the next time I make this 🙂
Chiffon cakes are slightly different to other cakes in the sense that they have a more light and airy cake texture. This comes from the way eggs are whipped in the preparation of this cake as well as the use of vegetable oil instead of butter. This cake relies on egg whites (meringue) along with baking powder for its leavening.

You can use any sort of topping for this cake. I went for a simple chocolate ganache to top this as I wanted to have the main focus to be on the marble cake itself. 🍫

 

Marble Chiffon Cake:

Ingredients: (Makes about 12 servings)

  • 1/3 cup unsweetened cocoa powder
  • ¼ cup hot water
  • 3 Tbsp. granulated sugar
  • 2 Tbsp. cooking oil
  • 2 cups sifted all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼teaspoon salt
  • ½ cup cooking oil
  • 7 eggs, separated (room temperature)
  • ¾ cup cold water
  • 2 tsp. vanilla
extract
  • ½ tsp. cream of tartar

Directions:

  • In a saucepan, combine the first four ingredients from the list (cocoa powder, the 1/4 cup hot water, 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil). Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat and set aside.
  • In a large bowl, combine the flour, the 1 ½ cups granulated sugar, the baking powder, baking soda and salt.
  • Make a well in center of the flour mixture. Add ½ cup cooking oil, the 7 egg yolks, ¾ cup cold water, and vanilla extract. Using an electric mixer, beat on low speed until combined, turn to high speed and beat for about 5 minutes or until the batter is satin smooth.
  • After washing the beaters, in a separate bowl, beat the 7 egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold in one fourth of the beaten whites into the egg yolk batter, then fold in the remaining beaten whites. Fold in lightly by a spatula.
  • Transfer one-third of batter (about 3 cups) to a medium bowl. Gradually fold in cocoa mixture into that.
  • Now comes the part to assemble the marble layers. Put half of the light-colored (Vanilla) batter into an un-greased 10-inch tube pan. Top with half of the dark-colored (chocolate) batter. Repeat layers of light and dark batters. With a knife or a narrow spatula, gently swirl through batters to give it a marble texture (This is the fun bit).
  • Bake on the lowest rack at 325°F (162.8°C) for 60 to 65 minutes or until top of the cake springs back when lightly touched. Immediately invert the cake and let it cool thoroughly. Loosen cake from side of pan and remove the cake to your serving plate.
  • After topping it with chocolate ganache and i filled the inside hold of the cake with different berries. So when you cut the cake, you have a berry flow 🍓🍒🍓🍒

 

(Adapted from: http://www.recipe.com/regal-marble-chiffon-cake/)

 

 Chocolate Ganache: 🍫🍫🍫
Ingredients:

  • 4 ounces (1 cup) Semi sweet chocolate chips
  • 1/3-cup heavy cream
  • 1 tsp. butter (softened at room temperature)
  • 1/8 tsp. salt

Directions:

  • Over medium heat, in a small pan heat the cream (just below the boiling point)
  • Pour the cream over the chocolate chips in a bowl and let it sit for about a minute. After a minute whisk it together until smooth. To give it the glossy touch you’ll add the butter and salt and whisk the whole thing together. You’ll end up with a nice shiny satin like textured ganache.
  • Pour the ganache over the cake and let it drop on the sides.
    If you let the ganache sit for a while, it may start to harden slightly (so you can always add a drop of milk to bring it back to your chosen consistency.

(Source:laura vitale chocolate ganache tart)

 

Chocolate Lace Collar:

Check out my previous blog for the method on the chocolate lace:
Vanilla Cake with Pink Buttercream Frosting 💟

As this was a marble cake, I filled in the spaces in the chocolate border with white melted chocolate to give it the marble concept touch, hehe! hope you guys enjoy it xx☺️

#happybaking #amarbakes

Vanilla Cake with Pink Buttercream Frosting 💟

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I’d been away for 10 days and its about time I updated my blog with one of the classic cake recipe suited for almost any occasion! Vanilla Cake is one of the easiest cakes to prepare with the simplest of cake ingredients and a fairly straight forward method!
I love using simple yet scrumptious recipes and experimenting with the presentation every time! I made this cake for a friend’s birthday along with another friend (Samar) Not only does her name resembles mine but she is also as much into baking as I am! I’m sure you’ll see her blog coming up sometime in the future!
It was my second time experimenting with a chocolate lace border! (the first time I tried it for a marble chiffon cake. You’ll see it on my blog soon!)

 

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VANILLA CAKE:

Ingredients:

  • 1 cup (226 grams) unsalted butter (room temperature)
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 medium to large Eggs (room temperature)
  • 3 cups (345 grams) all purpose flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) milk (room temperature)

 

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy

4) slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions)  and milk (in two additions). Start and end with the flour.

8) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)

 

PINK BUTTERCREAM FROSTING

Ingredients:

  • 1 cup (226 grams) unsalted butter
  • 4 cups Icing sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoon of milk or cream
  • Food colouring (red or pink)

 

Directions:

1) In a medium bowl, with an electric hand mixer, beat the butter until smooth and creamy

2) Add in the vanilla extract, Icing sugar and about 2 tbsp milk/cream. Mix on low speed until all sugar is incorporated.

3) Color the frosting with food coloring (gel or liquid). I used a little red food colouring which gave me the pink shade in my frosting.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick! Add in more milk/cream or sugar to reach your desired consistency.

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!

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Chocolate Lace collar:

I promise it’s not as hard as people might think and you end up having fun while making this while at the same time, using your artistic skills. All you need is

  • Semi sweet or dark chocolate (melted)
  • parchment or baking paper
  • a piping bag

Make sure you ice your cake nicely so you can take accurate measurements for the template you’ll use to create the chocolate wrap. To know exactly how long you should cut out the length of your paper, take a scale or a measuring tape and measure the diameter of the cake.
The length of your paper should be = cake diameter x 3.142 (pi) , plus add a couple of inches just to be on the safe side {there is always a little bit of math everywhere! }

Measure the height of you cake as well (its a two layers cake so it should be around 3.8-4 inches tall. add in around 1/2 inch for the height so that the chocolate collar goes a little higher than the cake!

Cut out the paper according to the measurements.

Now comes the fun bit! take the melted chocolate, fill up a piping bag and cut the front edge of it. Pipe out the chocolate in whatever manner and design you wish to do it! Just make sure you’re moving fast all along! leave out some top corner edges so you can hold it to wrap around the cake later.
Once you’re done with your artsy design, pop the template in the refrigerator to partially set for a minute or so. You can also leave it outside and wait till it starts to set.
Once your chocolate is not runny anymore but still pliable you can carefully start to wrap around the cake. You need to be very patient here! there might be some overlap when you reach the end of the cake, which is fine as you don’t have to press in the extra bit to the cake (it was just to be sure that you don’t run short of the border). Then, pop your cake in the fridge with the paper folded around it and let the chocolate set completely.

Once it has, you can nicely take out the paper and TADAAAAA you’ll see your cake covered in a pretty chocolate collar around it!

(there are some very useful youtube videos on how to create a chocolate wrap! so definitely give it a look!)

It might take some practice to perfect the chocolate border, but once you get comfortable working with melted chocolate you can do wonders to your cakes!

I went on with topping my cake with some fresh washed flowers and macaroons!

Hope you enjoy it! x
#happybaking #amarbakes

Recipe adapted from: http://joyofbaking.com/VanillaCake.html