marble chiffon cake
Chiffon cake has a light and fluffy texture. It is a great dessert that pairs well with coffee or tea.
We used an 8 inch angel food cake pan.
Metric system:
- set oven to 176 degrees Celsius
Ingredients:
- 7 eggs (separate yolk and white)
- 120 g Vegetable oil
- 177 g Water
- 4 g Vanilla extract
- 293 g Cake flour
- 300 g Granulated sugar
- 150 g for batter mixture
- 150 g for egg white mixture
- 14 g Baking powder
- 1.5 g Salt
- 1.5 g Cream of tartar
(Chocolate mixture)
- 30 g Cocoa power
- 15 g Hot water
US System:
- set oven to 350 degrees Fahrenheit
Ingredients:
- 7 eggs (separate yolk and white)
- oil [1/2 cup]
- water [3/4 cup]
- vanilla [1 teaspoon]
- cake flour [2 1/4 cups]
- sugar [1 1/2 cup]
- 3/4 cup for batter mixture
- 3/4 cup for egg white mixture
- baking powder [3 teaspoons]
- salt [1/4 teaspoon]
- cream of tartar [1/2 teaspoon]
(Chocolate mixture)
- cocoa power [4 tablespoons]
- hot water [1 tablespoon]
Music:
Hiatus - Feathering (
How to Make Marble Cake| Vanilla and Chocolate| Tasty and Super Moist
Marble Loaf Cake Recipe
Make: 1 loaf Cake (9x5inch) 2L
ingredients:
5eggs
3/4 cup white sugar
1/2cup melted butter
1tsp vanilla extract
1 1/4 cup ap flour
1 tsp baking powder
1/2tsp salt
113g melted Chocolate
ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe
This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname FOOD OF THE ANGELS...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...
ANGEL FOOD CAKE
Preheat oven to 350 degrees F.
DO NOT oil, butter or flour Bundt/Tube pan
1 - 1/4 cups egg whites (about 9-12 egg)
1 -1/2 cups sugar
1 cup cake flour
1 - 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.
Serves 12 - 16
ENJOY!! -Deronda :)
TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.
#food #cake #recipe #video #homemade #dessert #eating #sweet
Keto Angel Food Cake recipe - sugar free dessert
This Keto angel food cake recipe is a triumph of airy chocolate marble deliciousness. It's sugar-free because it's sweetened with Swerve and Stevia. Serve it with whipped cream and berries for a guilt free dessert!
With only 1 net carbs per serving, it's sugar-free, grain-free, gluten-free, dairy-free and vegetarian!
If you like recipes like this, please SUBSCRIBE and LIKE
I've been trying out different recipes or trying to create an angel food cake recipe for awhile and most of them are disappointing. This one I adapted from the food blog, All Day I Dream About Food. I ended up adding more sweetener and then decided to make a Keto Marble Angel Food Cake recipe version.
INGREDIENTS & DIRECTIONS:
Adapted from the food blog All Day I Dream About Food:
2/3 cup Swerve Granular
1/2 cup Swerve Confectioners
1 3/4 cups almond flour (about 170 g)
1/2 cup egg white protein powder (about 40 g) or Whey Protein Isolate
1/4 tsp salt
1/3 cup organic unsweetened cocoa powder (about 32 g)
10 pastured large egg whites (make sure they are at room temperature)
1/2 tsp cream of tartar
1 tsp vanilla extract
Optional toppings:
Whipped cream sweetened with liquid Stevia & vanilla extract
Raspberries, blackberries, strawberries
Mint leaves
•Place oven rack in the second lowest position and preheat the oven to 325F.
•In a small bowl, blend together the granular and powdered sweeteners.
•In a large bowl, whisk together the almond flour, egg white protein powder, half the sweetener mixture, and the salt.
•Use a sieve, strainer or fork to sift the flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
•Line the bottom of pan with parchment paper (see video at Timecode). Do NOT grease the pan.
•In another large bowl, beat the egg whites with the cream of tartar until frothy. With the beaters running, slowly add the remaining sweetener until the whites hold medium peaks (the tips should flop over slightly when the beaters are lifted).
•Add the vanilla extract and continue to beat until the whites hold stiff peaks (tips should stand up straight when beaters are lifted).
•Put half of the egg whites in a separate bowl and set aside. With the remaining egg whites, use a small sieve to add the cocoa powder (in 2-3 batches), then gently beat on low.
•Divide the almond flour mixture in half. With one half, in 3-4 separate additions, gently fold the flour mixture into the unflavored egg whites until well combined. Be sure to scrape the bottom of the bowl well to mix in any ingredients that may have settled there. Repeat with the chocolate.
•Use the spatula to put globs of batter in the pan. The more random, the better. Smooth the top. Use a chopstick to make swirls throughout the batter
•Bake for 40 to 50 minutes.
•Remove and let cool in the pan 20 minutes, then turn the pan upside down and let cool completely.
•Run a knife around the inside of the pan, and around the tube in the center, to loosen the cake.
HERE ARE MORE OF MY LOW-CARB/KETO RECIPES:
KETO Nut Clusters - Only 3 ingredients!
SPICED PUMPKIN CUSTARD - Easy KETO Holiday Dessert
KETO & LOW-CARB copycat Bailey's Irish Cream - Only 1 Carb! Sugar-free
The BEST Sugar-free Mexican Hot Chocolate
COCONUT PECAN GRANOLA CHIA BREAKFAST BOWL - Keto, Low Carb, Vegetarian, Dairy-free
DECADENT KETO MEXICAN CHOCOLATE MOUSSE - Keto, Low Carb, Vegetarian, Vegan, Diary-free
MACROS: (10 servings)
Calories: 139
Total Fat: 9 g
Saturated Fat: 0 g
Monounsaturated Fat: 0 g
Polyunsaturated Fat: 0 g
Cholesterol: 1 mg
Sodium: 116 mg
Potassium: 99 mg
Total Carbohydrates: 5 g
Dietary Fiber: 4 g
Net Carbs: 1 g
Protein: 10 g
Music from Epidemic Sound & mixkit.co
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
Chocolate Vanilla Marble Cakes
Sarah swirls together two of our favorite flavors of chocolate and vanilla when making these unique individual Marble Cakes, it’s the perfect sweet snack to indulge in with a cup of tea, enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.