Butter Chocolate Marble Chiffon (Cooked Dough Method)

I saw alot of member in a facebook group bake the butter chiffon cake using a blog's recipe.  After alot of good comments on this recipe, I try making chocolate marble chiffon using the same recipe. The texture is soft and light.

Ingredients:

7" tube pan

60g salted butter

85g cake flour, sifted

4 egg yolks

60g milk

1/2 tsp baking powder

4 egg whites

75g caster sugar

1/2 tsp cream of tartar

Method:

1. Separate egg yolks and whites.

2. Melt butter in saucepan over low heat. Once bubbles appear at edge, remove sauce pan from heat.

3. Place 2/3 of flour in a karge bowl and immediately pour in the hot butter, quickly stir to become a smooth batter, then add in milk, mix well.

4. Next, add in egg yolk one at a time, stir well after each addition.  Lastly, mix in the remaining 1/3 flour.

5. Beat egg whites till foamy, add in cream of tartar and gradually add in sugar abd continue whisk until firm peak.

6. Take 1/3 of the meringue and use hand whisk to mix well with egg yolk batter.

7. Fold in 1/3 of meringue and use silicon spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.

8. Pour into tube pan and bake at 150deg for 44min

NOTE: To do Chocolate Marble Effect

Split the egg yolk batter into half

Add 1.5 tsp cocoa powder and 1 tsp milk to one of the splitted yolk batter.