Regal Marble Chiffon Cake

By myangelsc86

Ingredients

• 1/3 cup unsweetened cocoa powder
• 1/4 cup water
• 3 tablespoons granulated sugar
• 2 tablespoons cooking oil
• 2-1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
• 1-1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cooking oil
• 7 egg yolks
• 3/4 cup cold water
• 1 teaspoon vanilla
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1 recipe Chocolate Glaze (see recipe below)
• 1/2 cups sifted powdered sugar (optional)
• Milk (optional)

Details

Servings 12
Preparation time 45mins
Cooking time 110mins

Preparation

Step 1

1. In a small saucepan, combine cocoa powder, the 1/4 cup water, the 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil. Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.

2. Meanwhile, in a large bowl, sift together flour, the 1-1/2 cups granulated sugar, the baking powder, and salt. Make a well in center of flour mixture. Add the 1/2 cup cooking oil, the egg yolks, the 3/4 cup cold water, and the vanilla. Beat with an electric mixer on low speed until combined, then at high speed about 5 minutes or until satin smooth.

3. Thoroughly wash beaters. In another large bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour egg-yolk batter in a thin stream over entire surface of beaten whites; fold in lightly by hand.

4. Transfer one-third of batter (about 3 cups) to a medium bowl. Gently fold in cocoa mixture.

5. Turn half of the light-colored batter into an ungreased 10-inch tube pan. Top with half of the dark batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout.

6. Bake in a 325 degree F oven for 65 to 70 minutes or until cake springs back when lightly touched. Invert cake in pan; cool thoroughly. Loosen cake from side of pan; remove from pan.

7. Spoon Chocolate Glaze over top of cake, allowing excess glaze to drip down side. After the glaze sets, combine powdered sugar and a little milk to make an icing of drizzling consistency, if you like. Drizzle over cake. Makes 12 servings.

Chocolate Glaze: In a small heavy saucepan, heat 4 ounces cut-up semisweet chocolate and 3 tablespoons butter over low heat until just melted, stirring occasionally. Remove from heat. Stir in 1-1/2 cups sifted powdered sugar and 3 tablespoons hot water, 1 teaspoon at a time, until glaze is smooth and of drizzling consistency.