Marbled Orange Chocolate Chiffon

Zesty, chocolaty, orangy! Combined into a 21 cm tube pan what could go wrong? my latest experiment with chocolate and orange combi is a marbled chiffon cake! i had seen a couple of posts on marbled chiffon and they looked really pretty i decided to give it a try and more pics for you peeps!

I love the marble effect texture wise soft and fluffy, sweetness is just right with the chocolate being bitter sweet and orange zesty sweet i love this! Thanks to Jessie of Hearty Bakes for sharing these 2 recipes!

I'm submitting this post to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker.

Marbled Orange Chocolate Chiffon
(adapted from Hearty Bakes at here & here with slight modifications)

Ingredients for Orange Chiffon Batter
 2 yolks
40g castor sugar
40ml vegetable oil
80g cake flour
80ml freshly squeeze orange juice
zest of 2 oranges

4 egg whites
30g castor sugar

Method

1. Whisk yolks and sugar until sugar dissolved.
2. Add oil, orange juice, orange zest and stir till combined.
3. Sieve in cake flour and stir to combine.
4. Using a electric beater, whisk egg whites and sugar until stiff peaks forms.
5. Fold 1/3 egg whites into yolk mixture gently, followed by the remaining egg whites.
6. Set aside. Preheat oven at 170°C.

Ingredients for Chocolate Chiffon
(A)
30g semi-sweet chocolate (i used cadbury gold 70% cocoa)
50ml oil

(B)
2 egg yolks
40g sugar

(C)
80ml water

(D)
40g cake flour
40g cocoa powder

(E)
4 egg whites
30g sugar

Method

1. Double-boil (A), stir till combined and set aside to cool.
2. Whisk (B) till pale in color, stir in chocolate mixture from step 1.
3. Add (C) and whisk till combined.
4. Sieve in (D)
5. Whisk (E) till medium peaks.
6. Fold in 1/3 egg whites into the egg/chocolate mixture gently, followed by the remaining egg whites.Set aside.

Now prepare a 21cm tube pan, following the pictures below to create the marbled effect chiffon, baked in the preheated oven at 170°C for 50mins. Remove from oven once done and over turn the pan to cool the chiffon.

*Note to prevent the top of the chiffon over browning, cover the top of the tube pan with a piece of aluminum foil.

 (picture taken from Alex Goh Fruity Cakes)