Marble Chiffon Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 round tube cake
- Serves:
- 12
ingredients
- 532.32 ml sifted cake flour
- 354.88 ml sugar
- 14.78 ml baking powder
- 4.92 ml salt
- 118.29 ml salad oil
- 7 egg yolks
- 177.44 ml cold water
- 4.92 ml vanilla
- 7 egg whites
- 2.46 ml cream of tartar
- 59.14 ml boiling water
- 29.58 ml sugar
- 56.69-28.34 g unsweetened chocolate squares
directions
- 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.
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