all natural 5-colour marble chiffon cake 全天然5色大理石戚风蛋糕 ✿♥‿♥✿

have you ever looked at someone’s bake and go “hmmm, i’m sure i can do the same”? this is how i felt for this bake (๑•́ ω •̀๑) i was so intrigued by this cake but it did not turn out the way the original cake was intended to be… (つω⊂* )…. gua gua…. but hey, this was so fun because it truly turned out marbled (i think i ended up zebra-ing the cake.. you know what i mean?) … i’m a firm believer of slicing bakes only when you want to eat it but this one, oh my.. i was so curious with each and every slice (＃⌒∇⌒＃)ゞ
所谓，无敌是寂寞的。。而我最大的敌人，乳名“自以为是”也陪伴了我多年。。
老自以为是，天下无敌，什么都逃不过我的手掌心。。
这蛋糕一看下去，觉得难不了偶。。谁知，“自以为是”又不请自来，上门做客。。
呃。。这个蛋糕，还真有够“败笔：了
{(-_-)}

Recipe adapted and translated from White Garden

Ingredients (makes a 22cm chiffon cake)

5 egg white
90g sugar
few drops of white vinegar
10g corn starch

5 egg yolk
75g water
60g odourless/colourless vegetable oil
90g low protein flour (cake flour)

1 tsp matcha (green tea) powder
2 tbsp strawberry jam + 1 tsp red yeast powder
1 tbsp black sesame powder
1 tbsp hot chocolate powder (NOTE: this is NOT cocoa powder)

食材 （可做一个22厘米戚风蛋糕）

蛋白                 5 个
糖                    90g
白醋                少许
玉米粉             10g

蛋黄                 5 个
水                    75g
无色无味菜油  60g
低粉                 90g

绿茶粉                    1 tsp
草莓酱+红鞠粉     2 Tbsp +1 tsp
黑芝麻粉                1 Tbsp
巧克力粉                 1 Tbsp （注：这并非可可粉，而是热巧克力饮料粉）

Directions/方法:

–  beat egg yolks briefly and mix in oil
蛋黄打散，加入油打匀

– add in water, incorporate well, then sift in flour. mix well till batter is not lumpy
加入水混合均匀,筛入粉类拌成蛋黄糊

– divide egg yolk batter into 5 equal portions. keep one portion as original batter, and add green tea powder, red yeast powder + strawberry jam, black sesame powder and hot chocolate powder into the rest of the portions RESPECTIVELY
蛋黄糊分5份，其中4份分别加入草莓酱+红鞠，绿茶粉，芝麻粉还有巧克力粉

– place a few drops of vinegar into egg white and beat till foamy. add in sugar and corn starch in a few additions and beat till stiff peak
蛋白+醋打至粗泡沫，分次加入糖和玉米粉打至干性发泡，即是蛋白霜

– divide egg white meringue into 5 equal portions and fold in gently into the above 5 portions of egg yolk batter
蛋白霜也平均分成5份，再分别和已经混合好的那5份蛋黄糊混合均匀，即成5种颜色味道的蛋糕糊

– alternate different colour batter into chiffon pan using the “zebra-cake” method i.e. spooning batter by the tablespoon into the pan
把5种蛋糕糊以做斑马戚风的方式，也就是一汤匙一汤匙的层叠法勺入中空模具，直到全部颜色的蛋糕糊用完为止

– lightly tap the pan on the bench to remove air bubbles and bake for 45 mins in preheated oven of 180 degrees C
轻轻敲模具震出大气泡，烤箱预热180度，45分钟左右

– invert cake to cool completely before unmoulding
烤好后取出倒扣，待凉脱模

*note/注：
– you can add and mix a teaspoon (or two) of water into the green tea powder, black sesame powder and hot chocolate powder so that it becomes a paste. this makes it easier to mix in the paste into the egg yolk batter
可以先在绿茶粉，芝麻粉还有可可粉里面加一两勺水混合成糊状，那么在混合蛋糕糊时就比较容易了

Personal notes/温馨小贴士:

– i used full cream milk instead of water, and organic coconut oil instead of vegetable oil
我用了全脂牛奶替代水,以及有机椰子油替代菜油

– my bad… i added 1 tbsp of red yeast powder instead of 1 tsp
人老啦。。 看走啦。。。应该是1小匙，却加了1大匙的红鞠粉

– my cake was baked for 38 mins in 180 degrees C oven
以180度的烤箱，我的蛋糕只用了38分钟就烤好啦

 my ugly ugly chiffon cake.. but like what Chef Kevin Chai said.. who cares if it’s ugly so long it’s tasty (๑^っ^๑)

Pollution index: 173 (unhealthy)