honey drizzle has added a photo to the pool:
Recipe adapted from: washoku.guide/recipe/811432
2 tsp instant coffee
1 tbs cocoa powder
1 tbs hot water
4 egg yolk
5 egg whites
pinch salt
100g cake flour, sifted twice
45ml milk
40 ml vegetable oil
Zest of 1 orange
1. Preheat oven to 170C. Prepare a 18cm chiffon cake tin mould with a removable bottom. Do not grease pan.
2. Add the boiling hot water to the coffee and cocoa powder in a small bowl. stir to dissolve and set aside
3. In a mixing bowl, whisk egg yolks and half of the sugar until thick, creamy yellow. Stir in the milk, oil and orange zest. Sift in the flour and fold to incorporate and no lumps remain
4. In a bowl of a standing mixer, whip up egg whites with salt until foamy on high speed. Add half of the sugar and whip until stiff but shiny peaks.
4. Fold in one third of the meringue into the batter. Fold in remaining meringue until just incorporated, taking care not to deflate the batter by over mixing.
5. Separate about 1/3 of the batter into a separate mixing bowl and add the coffee/chocolate mixture. Fold in until just incorporated
6. Transfer the chocolate coffee batter back into the mixing bowl with plain orange batter. Marble the batter by scooping up from the bottom of the bowl with a spatula about 3-4 times, rotating the bowl 90 degrees each time. Be careful not to over marble of the pattern would be lost
7. Pour batter into chiffon tin and bake in preheated oven for 30 min, or until a skewer inserted into the middle comes out clean
8. Remove from oven and let cool upside down to room temperature. Let cool completely before unmoulding
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