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Moist Marble Chiffon Cake Recipe

Moist Marble Chiffon Cake Recipe

Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling YIELD:12-14 servings

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • 6. 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.