Are you missing that special chiffon pan but wanting to bake some? I had this exact situation, thus decided to make a simpler version, a marble chiffon cupcake. The marbling effect here is also pretty fun to make.
- 3 egg yolks
- 25 g (2 tbsp) granulated sugar for egg yolks
- 30 ml (2 tbsp) vegetable oil
- 45 ml (3 tbsp) milk
- 56 g (1/2 cup) cake flour/low protein flour sifted
- 6 g (1 tbsp) unsweetened cocoa powder sifted
- 3 egg whites
- 25 g (2 tbsp) granulated sugar for egg whites
- 1/8 tsp cream of tartar OR 1/2 tsp lemon juice optional
- In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
- Add milk, oil, and flour. Mix thoroughly.
- Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
- 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.
- With the mixer on, gradually add sugar as you mix. Beat until stiff peak.
- Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
- Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing or 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.
- Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and carefully mix again just until combined.
- 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.
- 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.
- 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.