Marble Chiffon Cake (Salted Caramel) Recipe by cookpad.japan
Cooking Instructions 1 Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift. 2 Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch. 3 Preheat the oven to 170℃. 4 Beat the egg yolk well with a whisk. Add a tablespoon of the granulated sugar listed, then mix in the milk and oil from Step 2, a little at a time. 5 Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!) 6 Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo. 7 Add half the granulated sugar, and whisk. When fine bubbles start to appear, mix in the remaining sugar in 2 batches, and make a glossy meringue. 8 Mix in 1/3 of the meringue to the egg yolk bowl. Add half of the remaining meringue, and fold it by lifting from the bottom with a spatula. 9 Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix. 10 Add the plain and caramel batter to the mould alternately, then swirl around the surface with a spoon. Hold the funnel and drop it a few times to remove the air. 11 Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife. 12 When done, turn it over, and let it cool. It will crumble if you try to remove it when it hasn't cooled down, so be careful! 13 When you are removing it from the mould, press down briefly on the cake. Don't hesitate. The dough is springy so it will bounce back into shape. 14 When you've pressed down on it evenly from all sides, hold the funnel, place your finger in the gap at the bottom, and pull the funnel while moving it little by little from side to side. 15 Press down on the bottom part too and release the cake. 16 It's done It's tasty served with heavy cream! 1 Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift. 1 Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift. 2 Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch. 2 Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch. 3 Preheat the oven to 170℃. 3 Preheat the oven to 170℃. 4 Beat the egg yolk well with a whisk. Add a tablespoon of the granulated sugar listed, then mix in the milk and oil from Step 2, a little at a time. 4 Beat the egg yolk well with a whisk. Add a tablespoon of the granulated sugar listed, then mix in the milk and oil from Step 2, a little at a time. 5 Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!) 5 Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!) 6 Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo. 6 Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo. 7 Add half the granulated sugar, and whisk. When fine bubbles start to appear, mix in the remaining sugar in 2 batches, and make a glossy meringue. 7 Add half the granulated sugar, and whisk. When fine bubbles start to appear, mix in the remaining sugar in 2 batches, and make a glossy meringue. 8 Mix in 1/3 of the meringue to the egg yolk bowl. Add half of the remaining meringue, and fold it by lifting from the bottom with a spatula. 8 Mix in 1/3 of the meringue to the egg yolk bowl. Add half of the remaining meringue, and fold it by lifting from the bottom with a spatula. 9 Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix. 9 Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix. 10 Add the plain and caramel batter to the mould alternately, then swirl around the surface with a spoon. Hold the funnel and drop it a few times to remove the air. 10 Add the plain and caramel batter to the mould alternately, then swirl around the surface with a spoon. Hold the funnel and drop it a few times to remove the air. 11 Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife. 11 Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife. 12 When done, turn it over, and let it cool. It will crumble if you try to remove it when it hasn't cooled down, so be careful! 12 When done, turn it over, and let it cool. It will crumble if you try to remove it when it hasn't cooled down, so be careful! 13 When you are removing it from the mould, press down briefly on the cake. Don't hesitate. The dough is springy so it will bounce back into shape. 13 When you are removing it from the mould, press down briefly on the cake. Don't hesitate. The dough is springy so it will bounce back into shape. 14 When you've pressed down on it evenly from all sides, hold the funnel, place your finger in the gap at the bottom, and pull the funnel while moving it little by little from side to side. 14 When you've pressed down on it evenly from all sides, hold the funnel, place your finger in the gap at the bottom, and pull the funnel while moving it little by little from side to side. 15 Press down on the bottom part too and release the cake. 15 Press down on the bottom part too and release the cake. 16 It's done It's tasty served with heavy cream! 16 It's done It's tasty served with heavy cream! 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