Marble Chiffon Cake Recipes

MOIST MARBLE CHIFFON CAKE

Steps:

• 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 zest. 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 zest; Drizzle over cake.

MARBLE CHIFFON CAKE

Steps:

• Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
• Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
• In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
• Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
• Remove 1/3 of the batter to a separate bowl.
• Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
• Gently fold chocolate mixture into 1/3 portion of batter.
• Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
• Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
• Invert cake in pan and cool completely before removing from pan.