Nothing moves my mojo more than sinking my teeth into a fluffy, light and airy butterless cake in the form of a chiffon.
You won’t need a special occasion for this; although you can make any occasion special with just slices of chiffon to go with your coffee or tea time. The beauty of baking is that it is so very therapeutic.
Marbled Chiffon Cake
A light, fluffy and moist chiffon cake with no butter. Only marbled with chocolate and orange flavour to perk up the taste buds.
7 large eggs, separated plus 1 additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) low-fat milk
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (use to stabilise whipping of egg whites and allow them to reach maximum volume)
4 tbsp cocoa powder
1 navel orange juice, skin grated
Separate the eggs and place the whites in one bowl and the yolks in another.
Cover with plastic wrap and bring them to room temperature (about 30 minutes).
Preheat the oven to 170 degrees C and have ready a 10 inch (25 cm) two piece tube pan (ungreased).
In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons or 42 grams), baking powder, and salt. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil, milk and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form.
Split the batter equally - one for the chocolate, the other for the orange flavour.
Add in cocoa powder to one of the bowls and mix well. Then, with a large rubber spatula, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
For the other bowl, mix in the orange juice and grated orange skin. Then fold in egg whites into the batter gently.
To layer, pour the mixed batter (with egg whites folded in) one colour on top of the other until all the batter is used up into the ungreased tube pan.
Bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
Important: Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter.
Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. (I used an already detacheable mould for easy removal of the cake)
Make sure that the eggs are at room temperature before whisking. For the egg whites, be very careful to keep only whites to make sure that they stiffen up.
The cake can be stored in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.