Want to wow your loved one without breaking the bank? Forget fancy bakeries whip up this stunning DUOTONED MARBLE CHIFFON CAKE for just $4! My husband goes crazy for light & fluffy cakes (no heavy creams here!). It's simple, delicious, and perfect for a small, heartfelt celebration.

In this video, you'll discover:
How to turn $4 into a birthday masterpiece (shopping list & cost breakdown included!)
The secret to creating a light & fluffy chiffon cake that melts in your mouth
Easy twotoned marble effect for a visually stunning cake (perfect for beginners!)

This video is proof that the sweetest things in life don't have to be expensive! #birthday #budget #cake

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Tools & Ingredients Used in this video
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Oven temperature device: (AU) https://amzn.to/3Vr0nqI | (US) https://amzn.to/4alL1YO
Oven mitt set: (AU) https://amzn.to/3INYlcQ | (US) https://amzn.to/3x8ccIo
Gold measuring spoons set: (AU) https://amzn.to/43uIF7N | (US) https://amzn.to/4a4XfFl
Baking digital scale: (AU) https://amzn.to/3vjnDMP | (US) https://amzn.to/4alACMI
Baking Wire Rack: (AU) https://amzn.to/497RiXd | (US) https://amzn.to/3vu4kjJ
Chiffon Cake Pan (Similar): (AU) https://amzn.to/49599Om | (US) https://amzn.to/3vmomN6

Ingredients
For the Egg White Mixture:
7 large egg whites
1/4 tsp cream of tartar or lemon juice
80g caster sugar

For the Batter Mixture:
125g cake flour or 13g cornflour + 112g plain flour
7 large egg yolks
75g heated vegetable/canola oil
75ml water
1/2 tbsp vanilla paste extract
1/2 tsp Blue pea flower powder

Instructions
1.) In a large mixing bowl, separate egg whites from yolks, crack the egg, transfer the yolk between the two halves of the shell while allowing the egg white to fall into a bowl
2.) In another bowl, sift together cake flour (or cornflour and plain flour mixture).
3.) Heated oil in warm state. Transfer to a bowl.
4.) For Cake Batter, Gradually add the flour into thick mixture. Whisk together egg yolks, water, and vanilla paste, a until well combined.
5.) Beat the egg whites until frothy. Add cream of tartar or lemon juice and continue beating until soft peaks form. Gradually add caster sugar, and beat until stiff peaks form. Set aside.
6.) Gently fold egg white mixture into Cake Batter.
7.) Divide the batter mixture into two portions. Leave one portion (Three Quarter) as it is for the vanilla layer. To the other portion, add the blue pea flower powder and mix until evenly colored.
8.) Pour the vanilla batter into both chiffon cake mould first, then pour the bluecolored batter into the top, creating a duotoned effect.
9.) To create a pattern of duotoned color on a cake using a spatula in a zigzag or swirl pattern, gently run the spatula through the batter to create marbling or swirling effects before baking.
10.) Bake in the preheated oven 170°C for about 45 minutes or until golden brown on top of the cake.
11.) Once baked, let them cool upside down in the moulds to prevent them from collapsing.
12.) Once completely cooled, gently run a spatula around the edges of the cakes to loosen them from the moulds. Carefully remove the cakes from the moulds and serve.

Don't forget to like, comment, and subscribe to my channel for more exciting baking adventures and familyfriendly recipes @ ➡    / @hankeriesydney  

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Chapters:
⏰ Timecodes ⏰

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What We Love:
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Get more delicious baking recipes episode in this Cake Series! ➡    • Cakes  

Get more delicious cooking recipes episode in this Hometown Food Cooking Series! ➡    • Hometown Food Cooking Series  
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原料
7个大蛋白
1/4 茶匙 塔塔奶油或柠檬汁
80克 细砂糖
125克低筋面粉或13克玉米粉+112克普通面粉
7个大蛋黄
75克加热蔬菜/菜籽油
75毫升水
1/2 汤匙 香草酱提取物
1/2 茶匙 蓝豌豆花粉

指示
1.) 在一个大碗中将蛋清与蛋黄分离将鸡蛋敲碎将蛋黄转移到两半蛋壳之间同时让蛋清落入碗中
2.) 在另一个碗中将蛋糕粉或玉米粉和普通面粉的混合物过筛。
3.) 将油加热至温热状态。转移到碗里。
4.) 对于蛋糕糊逐渐将面粉加入浓稠的混合物中。将蛋黄、水和香草酱搅拌在一起直至充分混合。
5.) 将蛋白打至起泡。加入塔塔粉或柠檬汁继续搅拌直至形成软峰。逐渐加入细砂糖搅拌直至形成硬性发泡。搁置。
6.) 将蛋白混合物轻轻拌入蛋糕糊中。
7.) 将面糊混合物分成两份。留下一份四分之三作为香草层。在另一部分中加入蓝豌豆花粉搅拌直至颜色均匀。
8.) 先将香草面糊倒入两个戚风蛋糕模具中然后将蓝色面糊倒入顶部形成双色效果。
9.) 要使用抹刀在蛋糕上形成锯齿形或漩涡图案请在烘烤前轻轻地将抹刀穿过面糊以产生大理石花纹或漩涡效果。
10.) 在预热的烤箱中以170°C烘烤约45分钟或直至蛋糕表面呈金黄色。
11.) 烘烤后将它们倒置在模具中冷却以防止它们塌陷。
12.) 完全冷却后用抹刀轻轻地在蛋糕边缘抹一圈将蛋糕从模具上松开。小心地将蛋糕从模具中取出并食用。