Easy Way to Make Tasty Pumpkin Marble Chiffon Cake

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Pumpkin Marble Chiffon Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Pumpkin Marble Chiffon Cake Recipe.

You can have Pumpkin Marble Chiffon Cake using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Marble Chiffon Cake

1. It’s 6 of large egg yolks.
2. Prepare 80 grams of canola oil.
3. Prepare 80 grams of plain yogurt.
4. Prepare 200 grams of pumpkin puree.
5. You need 1 teaspoon of vanilla extract.
6. It’s 150 grams of all purpose flour.
7. Take 1 teaspoon of baking powder.
8. Take 1 teaspoon of pumpkin spice.
9. It’s 1/4 teaspoon of salt.
10. Make ready 6 of large egg whites.
11. Prepare 150 grams of granulated sugar.
12. Take of 🔹chocolate paste (mix all together) :.
13. Take 2 tablespoons of unsweetened cocoa powder.
14. It’s 1 tablespoon of water.

Pumpkin Marble Chiffon Cake step by step

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..