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Moist Marble Chiffon Cake

 Moist Marble Chiffon Cake
Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
12-14 ServingsPrep: 20 min. Bake: 70 min. + cooling


  • 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 canola 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
  • 2 cups confectioners' sugar
  • 1/3 cup butter, melted
  • 3 to 4 tablespoons orange juice
  • 1/2 teaspoon grated orange peel


  • 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;

2 of 2

Moist Marble Chiffon Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 402 calories, 17 g fat (5 g saturated fat), 118 mg cholesterol, 331 mg sodium, 58 g carbohydrate, 1 g fiber, 6 g protein.