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Step-by-Step Guide to Prepare Favorite Pumpkin Marble Chiffon Cake

 ·  ☕ 5 min read  ·  ✍️ Phillip Valdez

Pumpkin Marble Chiffon Cake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pumpkin marble chiffon cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pumpkin Marble Chiffon Cake is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pumpkin Marble Chiffon Cake is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin marble chiffon cake using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Marble Chiffon Cake:
  1. Make ready 6 large egg yolks
  2. Make ready 80 grams canola oil
  3. Get 80 grams plain yogurt
  4. Take 200 grams pumpkin puree
  5. Prepare 1 teaspoon vanilla extract
  6. Take 150 grams all purpose flour
  7. Get 1 teaspoon baking powder
  8. Make ready 1 teaspoon pumpkin spice
  9. Take 1/4 teaspoon salt
  10. Make ready 6 large egg whites
  11. Take 150 grams granulated sugar
  12. Get 🔹chocolate paste (mix all together) :
  13. Take 2 tablespoons unsweetened cocoa powder
  14. Take 1 tablespoon water
Instructions to make Pumpkin Marble Chiffon Cake:
  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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