Marble Chiffon Cake
Taste of Home
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Field editor Sharon Evans of Rockwell, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 70 min. + cooling
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 vegetable 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 bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside.
In a large mixing 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 mixing 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.