Marble Chiffon Cake

Marble Chiffon Cake
Marble Chiffon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 7

    eggs, separated

  • 1/3

    cup baking cocoa

  • 1/4

    cup boiling water

  • 1-1/2

    cups plus 3 tablespoons sugar, divided

  • 1/2

    cup plus 2 tablespoons canola oil, divided

  • 2-1/4

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 3/4

    cup water

  • 1/2

    teaspoon cream of tartar

  • 2

    teaspoons grated orange peel

  • ORANGE GLAZE:

  • 2

    cups confectioners' sugar

  • 1/3

    cup butter, melted

  • 3 to 4

    tablespoons orange juice

  • 1/2

    teaspoon grated orange peel

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside. In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange peel; Drizzle over cake. Yield: 12-14 servings.

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