Marble Chiffon Cake

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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