Cocoa Marble Chiffon Cake . 可可大理石戚風蛋糕

                               Cocoa Marble Chiffon Cake . 可可大理石戚風蛋糕

If you know me well, you know that I do not eat sweets and cakes that much, but chiffon cake is the exception especially those made according to my recipes, that means it tastes mild sweet. I do not eat chocolates as I do not like the mushiness when it melts in the mouth, but drinking hot chocolate is another story, I like the satisfaction hot chocolate gives me when it is in the cold winter days. And sometimes I put cocoa powder into cakes and breads to add new variations.

I have just gotten a new chiffon mold and people said this mold is much better than those you could get in Hong Kong as it is made in Japan. I am not fond of buying Japanese stuff, but do want to try out how good this chiffon could offer.

Have written down the ingredients briefly to my helper and told her that I got a new cake mold, surprisingly a Cocoa Marble Chiffon Cake was sitting on my kitchen counter with the cake pan removed.

Bravo, the cake looks good and the cake pan seems to be a good one, my helper could manage to take out the chiffon cake from the pan using her hands and without damaging any part of the cake.

如果你認識我深，你一定知道我不吃甜食和蛋糕，但戚風蛋糕卻是例外，尤其是依我的食譜造的，因為一定不過甜。我不愛吃巧克力，因為不喜歡它在咀裡溶化那濕滑的感覺，但喝熱巧克力又是另一回事；好喜歡大冷天一杯熱巧克力在手帶來的感動。有時候我更會把可可粉加進我手造的蛋糕和麵包中，以製造不同口味和變化。

我剛買了一個新的戚風模具，聽說這模具很好用，脫模又容易，較一般在香港找到的優勝；我對日本產品沒特殊喜好，但很想看看這日本戚風模到底怎麼好用。

手寫了簡單的戚風材料給家傭小姐，並告訴她我買了個好用的幫手；今早走進廚房，一個美麗的可可大理石戚風蛋糕已經坐在案頭上，而且還脫了模，更脫得漂亮得沒話說。

實在太美好了，家傭小姐是我的好幫手，現在還添多個易脫的模具，造起蛋糕來就有好幫手又有好助手了。

Cocoa Marble Chiffon Cake

For 17cm chiffon cake mold

Ingredients:

Egg yolk, medium 4 pc
A)Sugar 35g

Egg White, medium 6 pc
B)Sugar 35g
Milk  50ml
Oil   35ml
Cake Flour 100g

Cocoa Powder 10g
Hot water 20ml

Method:

1. Preheat Oven to 170℃

2. Sift flour, and mix coco powder with hot water until dissolved

3. Beat egg white with 35g of sugar(A) until peak, chill in the fridge when room temperature is high

4. Whisk egg yolk with another 35g of sugar(B) until light and foamy, add in oil and milk and mix well

5. sift in flour to the egg yolk mixture and mix well

6. Fold in 1/3 of the egg white into the yolk and flour mixture and gradually fold in the remaining

7. Take out 1/3 of the batter (6) and mix well with the cocoa solution
8. Pour in the cocoa-batter mixture into the batter(6), and slightly swirl and mix
9. Pour the batter into mold and shake the pan to extract the large air bubbles
10. Bake the cake at 170℃ for 20 minutes and make 4 to 5 cuts on the cake surface with a knife
11. Lower down the oven temperature to 160℃ and bake for another 10 minutes or until done
12. Take out the cake from the oven, drop it from the height of 4" above the counter top to a cushioned surface four times in order to extract the air inside the cake, then invert it onto a bottle and let cool
13. Use hands to loosen the cake and have it removed completely from the mold

Cooking Tips:

1. Do not try to remove the cake from the pan when the cake is not cool completely, it will damage the cake surface
2. When a skewer inserted into the cake and comes out clean, the cake is done
3. This Chiffon Cake is very light, fluffy and moist，so releasing cake from mold should be easy

可可雲石戚風蛋糕

用 17 cm 起戚風蛋糕模

材料： 
蛋黃，中 4 pc 
糖  35g
蛋白，中 6 pc
糖   35g
牛奶 50ml
油   35ml
低筋粉  100g

可可粉  10g
熱水   20ml

方法：
1. 預熱烤箱至170℃
2. 篩好麵粉，巧克力粉與熱水混和
3. 蛋白加35g糖打至企身，天熱可先蓋好放冰箱
4. 蛋黃加的另外35g的糖打至色淡及鬆身，加入油和牛奶，再拌勻
5. 把麵粉篩進蛋黃混合物中，拌勻
6. 將1/3份打起的蛋白拌入蛋黃和麵粉混合物(5)中，再拌入剩餘的
7. 取出1/3的麵糊（6），並與巧克力漿拌勻
8. 將巧克力混合物倒入麵糊（6）中，輕手攪拌數下
9. 將麵糊(8)倒入模具中，搖模盆已撞出大氣泡
10. 用170℃烘烤蛋糕20分鐘，打開爐門，用刀在蛋糕面劃4至5刀
11. 降低烤箱溫度至160℃，再多烤10分鐘，或至蛋糕全熟
12. 從烤箱中取出蛋糕，連模帶蛋糕從離桌面 4 吋高處掉下在已放軟墊的桌面四次, 已撞出蛋糕內空氣, 再插入瓶子上，待涼
13. 蛋糕放涼後，用手輕按壓蛋糕四周，再從模具中取出

提示：

1. 當蛋糕不完全冷卻時，不要嘗試從模中取出蛋糕，否則會損壞蛋糕表面

2.  可用長針插入蛋糕測試蛋糕是否全熟，長針取出不帶漿即蛋糕已熟
3.  這戚風蛋糕非常輕盈、鬆軟和濕潤，脫模應該很容易和沒難度