Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, marble chiffon cake (salted caramel). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Red Ribbon Yema Salted Caramel Cake - Filipino Chiffon Cake with Toasted Cashews Learn how to make Red Ribbon's Yema Caramel cake from scratch. This chiffon cake is a Filipino favorite, with a yema salted caramel filling and frosting. I really like this marble chiffon cake recipe.
Marble Chiffon Cake (Salted Caramel) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Marble Chiffon Cake (Salted Caramel) is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook marble chiffon cake (salted caramel) using 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Marble Chiffon Cake (Salted Caramel):
- Take 3 Eggs (large size)
- Prepare 50 grams Cake flour
- Prepare 20 grams Bread (strong) flour
- Get 40 ml Milk
- Take 30 ml Vegetable oil
- Get 1 dash Vanilla oil
- Make ready 70 grams Granulated sugar
- Take 1/2 tsp Corn starch
- Take 50 grams Caramel Cream
- Prepare 1/4 tsp Good quality salt
Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped.
Steps to make Marble Chiffon Cake (Salted Caramel):
- Prepare 3 bowls. Put the egg white, egg yolk and caramel cream (salt) into each. Combine the bread and cake flours and sift.
- Put the milk and vegetable oil in a heatproof container and microwave until it is warm to the touch.
- Preheat the oven to 170℃.
- 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.
- Add the vanilla oil and the sifted flour. Mix well with a whisk. (The gluten will make it sticky!)
- Add the corn starch and salt to the egg white, and mix with a hand mixer until it forms peaks, like in the photo.
- 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.
- 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.
- Transfer the batter to the meringue bowl, mix with a spatula, then add 1/3 to the caramel cream bowl and mix.
- 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.
- Bake for 35 minutes in the oven. After 10 minutes, take it out and make four slits in it with a knife.
- 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!
- 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.
- 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.
- Press down on the bottom part too and release the cake.
- It's done It's tasty served with heavy cream!
Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. This caramel cake starts with a basic chiffon cake. Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious.
So that’s going to wrap it up for this special food marble chiffon cake (salted caramel) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
