Marble Chiffon Cake by Yap Lai Fan

Ingredients:
30g unsalted butter, melted
45g cake flour
80g egg York
25g caster sugar
10g cocoa powder

For meringue:
120g egg white
50g caster sugar

Method:

1. Beat egg yolks & 25g sugar together until pale and fluffy.

2. In separate bowl, beat the egg whites & add 50g of sugar till you reach stiff peaks.

3. Fold in 1/3 of meringue to the egg yolk batter to combine & fold another 1/3 of the meringue, repeat again until you have fold in the rest of meringue & combine together. 

4. Add in the 1/2 sifted cake flour into the batter & fold. Then add in the rest of the flour & fold until it has combined.

5. Lastly, pour in gently the melted butter & fold carefully until it has all mix together. 

6. Scoop out 1/3 of the batter and add in cocoa powder & mix until well combined.

7. Pour in the plain batter into the prepared tin, then follow by the cocoa batter on top.

8. Bake in preheated oven 170C 40mins or until cooked ( depending on your oven ).