Chocolate Marble Chiffon Cake
When I got several pullman loaf pans in Japan, I also got a beautiful “chiffon cake” pan from the same store.
Chiffon cake is a popular cake in Japan, and I was shocked when I found out that nobody seems to know chiffon cake in the U.S.
Chiffon cake is an airy light yet moist cake.
When people still look puzzled with this description, I might say it’s something similar to angel food cake.
But I hate to say this, because I don’t care for angel food cake personally.
In my opinion, chiffon cake is much more moist and flavorful.
It’s a bit tricky to make chiffon cake.
Just like French macarons, when whipped egg whites are the major ingredient, the success rate seems to fluctuate.
Well, this chiffon cake definitely helped improve my success rate.
I’ve made chiffon cake a few times before, but this one is definitely the best one!
70g egg yolks
35g sugar (for egg yolks)
35g canola oil
50g milk
100g cake flour, sifted
170g egg whites
45g sugar (for egg whites)
25g chocolate, melted
Preheat the oven to 350 ~ 355 F
1. Combine egg yolks and sugar in a bowl. Beat until the mixture is pale yellow.
2. Add oil and milk. Mix well.
3. Add flour and mix.
4. In another bowl combine egg whites and sugar. Whip until stiff peaks form.
5. Take one third of the egg white mixture and add it to the flour mixture. Mix well. And then add the rest of the whipped egg whites to the flour mixture. Fold until mixture is smooth.
6. Scoop up about 80g of the mixture and put it in another small bowl. Add chocolate. Mix roughly with a spatula.
7. Put the chocolate mixture back in the other bowl. To create marbling, run a spatula through the batter in a swirling motion.
8. Spoon the batter into the pan. Gently shake the pan to get the air out.
9. Bake in the oven for about 30 minutes.
10. Flip and let it completely cool upside down.
チョコマーブルシフォンケーキ
日本で食パン型を買ってきて、食パンを鬼のように焼いてますが（笑）、
実は他にも買ってきたものがあって。。。
シフォンケーキの型、ですが、ちょっとこの型、スペシャルなのです。
浅井商店さんのオリジナル、トール17㎝シフォン型。
他のシフォン型に比べると、すっと背が高いのです。
ウエブサイトの写真で見て、このすらっとした出で立ちに一目惚れ。
オンラインで購入、少し待ったものの、カスタマーサービスのクオリティが高く、帰国前に日本で手に入れることができ満足でした。
で、昨夜、ふつうの日（木曜日）なのに、夜9時を過ぎてから、いきなりこの新しい型でシフォンケーキ、作ってみました。
浅井商店さんのレシピを使って。
出来上がりは二重丸～！！
しっとりでふわふわ、ほんのりチョコレート味もいい感じ。
以前も数回シフォンケーキを作ったことはありますが、今回のが断然ナンバーワンです。
私のは、型の一番上まで上がらなかったので、高いっ！というインパクトがちょっと少な目なのが残念ですが、
それでもふつうの型に比べると背が高くおしゃれに見えてしまいます（自画自賛（笑））。
アメリカ中西部での私たちの普段着二人暮らしの様子を、もう一つのブログAfter Hoursにて綴っています。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
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6 thoughts on “Chocolate Marble Chiffon Cake
チョコマーブルシフォンケーキ”
tae
本当にきれいで美味しそうに出来たね。
ビックリです。
Anonymous
Hi,
It’s no surprise young people of today aren’t familiar with chiffon cakes. They’ve fallen out of favor and familiarity. They were wildly popular in the 40’s, 50’s and 60’s. My old Betty Crocker cookbook has Orange Chiffon Cake with Chocolate Chip, Lemon, Maple-Pecan and Spice flavor variations. It’s a rich chiffon with 5 egg yolks if made with cake flour and 7 egg yolks if made with all purpose flour. The book also has an economical Two-Egg Chiffon recipe with Lemon variation and a Two-Egg Chocolate Chiffon cake recipe with a mocha variation and a variation for making a Bavarian Torte. In this same section, Foam Cakes, there is also a number of Angel Food cakes as well as sponge cake and several jelly roll cakes, which have some popularity now in pumpkin flavor rolled up w/ cream cheese filling. Glad you like it! There was a special cutting tool for chiffon cakes too, if I find a picture of it I’ll email it to you!
Reiko in reply to tae
ありがと～！！
Reiko in reply to Anonymous
Hi Lori,
Interesting!! I wonder why they lost the popularity because I think they are so good. I ate mine with whipped cream, but it tastes great without cream, too.
Sakura
あら、偶然！
私も浅井商店さんのこの型にひと目ぼれして、２個オーダーしたところ・・・
実家に届いているので、次に帰国するまで（いつになることやら）待たなくてはいけませんが、使うのが楽しみです。
見た目も本当に美しいですね～
Reiko in reply to Sakura
Sakuraさん、
あらっ、そうだったのですね～！
この型、いいですよね。
一度使ってみただけですが、大満足でしたよ～♪
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