Vanilla-mocha marble chiffon cake
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I’ve always wondered if it was absolutely necessary to use a tube pan when baking chiffon cakes. I could have used my silicone bundt pan but I had a theory that using a baking pan with a hole at the center was more of a tradition rather than a must. So I took my chances and baked my vanilla-mocha marble chiffon cake using a round silicone cake pan. Well, it turned out great.
The recipe is based on Stephanie Jaworski’s Orange Chiffon Cake which, in turn, was adapted from The Woman’s Association of St. Paul’s United Church’s (Spryfield, Nova Scotia) Book One Favorite Recipes. Of course, I used neither orange juice nor orange zest. I substituted plain water. And because I wanted to make a marble cake, I divided the batter into two and added coffee to one portion.
Note that this recipe will yield more cake batter than an 8-inch round cake pan can accommodate. What I did was to make cupcakes with the excess that the kids brought to school for recess. But that’s for the next entry.
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13 Responses to “Vanilla-mocha marble chiffon cake”
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Hai Connie,
My mother in law tought me to mix the batter into the egg white. This way, it’s easier to mix and the result is just the same. I also use the round pan, but during the cooling, I turn it upside down. She said, it make the cake softer.
Ahhh reverse. Lemme try that next time. Thanks, Susan.
hi connie. i was just wondering if i can use all purpose flour instead of cake flour? thanks. i like your site and i learn a lot. your recipes are oh so simple an very delicious. it’s good that you live in the philippines. at least i know, your ingredients can easily be found.
armi, 7/8 c. of all purpose flour + 2 tbsps. of cornstarch = 1 c. of cake flour.
I baked this yesterday and was unsuccessful, I used just flour instead of having the mix of cornstarch and flour to make a cake flour, the cake’s texture turned our to be like a pudding. Also I didnt get the marble effect. But despite it still did taste good.
We should have cake flour in our stock soon.
hi ate connie. ask ko lang kung anong brand ng vanilla ginagamit mo? kasi i have both ferna (transparent colored flavoring) and the mccormick type (which is dark colored). or is the one typically sold in the market better?
mccormick, armi. i tried a few ferna products in the past and didn’t like them. i was especially disappointed with the ferna gelatin.
i baked this cake this afternoon. it tastes good but i did not get the marbled effect unlike yours. and also, i did not have any left over for the cupcakes. so it took me almost 2 hours to bake the cake. it was quite thick. it still tasted good. il try to bake this again, and using less batter and better marbles. *hopefully*
thanks for the recipe.
armi, getting the marbled appearance does take a little practice. i didn’t get it right either the first few times i baked a marble cake.
hi connie,
i baked this this morning.It taste good, i like it much, marble appearance was not bad but the negative result was it sank during cooling. i don’t know what went wrong in the process. It looked perfect inside the oven but when i took it out for cooling it flop down. I want to bake it again..Pls. help what to do to avoid it..thank you.
zeny
hi connie,
additional po..when you say beat eggwhites until stiff, is there any maximum time of beating? is there any strategies to beat eggwhites to make it into a perfect stiff? thank you po.
zeny
zeny, it’s not how long you beat them but whether you have acquired the correct texture. That can be as short as 8 minutes with an electric mixer or 20 minutes by hand.
Wow, this site is really wonderful esp. for me that I like to cook and bake very much. Thanks.