Marble Chiffon Cupcake. In a small saucepan, melt unsweetened chocolate over low heat. In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Although like any other chiffon cake, this marble chiffon cupcake does not contain much sugar or fat.

Line the cupcake tray with paper cups. Decorate the top with any marble pattern that you like. I add three dots of different color on top. You can have Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Marble Chiffon Cupcake

1. Prepare 3 of egg yolks.
2. Prepare 25 g (2 tbsp) of granulated sugar (for egg yolks).
3. Prepare 30 ml (2 tbsp) of vegetable oil.
4. You need 45 ml (3 tbsp) of milk.
5. Prepare 56 g (1/2 cup) of cake flour/low protein flour, sifted.
6. Prepare 6 g (1 tbsp) of unsweetened cocoa powder, sifted.
7. Prepare 3 of egg whites.
8. Prepare 25 g (2 tbsp) of granulated sugar (for egg whites).
9. You need 1/8 tsp of cream of tartar or 1/2 tsp lemon juice (optional).

Marble Chiffon Cake This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge. Wow your guests when you slice into these fudge and vanilla swirls. Top it with a vanilla or cocoa glaze for the perfect end to any dinner party. Description Our Marble Chiffon is baked with decadent ingredients'and presented in elegant simplicity.

Marble Chiffon Cupcake instructions

1. Youtu.be/X_JfPPA3Zr0.
2. In a medium bowl, beat egg yolks and sugar until creamy and lightened in color..
3. Add milk, oil, and flour. Mix until combined..
4. Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined..
5. Beat egg white in a clean medium bowl until frothy. Add cream of tartar or lemon juice if using (optional). Either one of these acidic ingredients will help stabilize the beaten egg white..
6. Gradually add sugar as you mix. Beat until stiff peak..
7. Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula..
8. Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing and vigorous mixing can result in a non-fluffy dense cake. So fold the batter with care until most of the egg white is no longer visible..
9. Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and slowly mix again just until combined..
10. Line the cupcake tray with paper cups. Then alternately add chocolate and non-chocolate batter into each cup until almost full, leaving about 1 cm from the top..
11. Decorate the top with any marble pattern that you like. I add three dots of different color on top. Then use a toothpick to drag through each dot with one continuous round stroke..
12. Bake in a preheated oven at 340°F or 170°C for 20 minutes or until a toothpick inserted into the center comes out clean..

But don't let its classiness fool you: it teases your taste buds with unadulterated goodness and an impossibly airy texture. Lovers and sweet lovers alike, nibble away. Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious. It's easy to make and a perfect chai time edition.