Marble Chiffon Cake Recipe

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Marble Chiffon Cake Recipe
Marble Chiffon Cake Recipe photo by Taste of Home
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Marble Chiffon Cake Recipe

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5 6 6
Publisher Photo
This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota! "It's our favorite," she adds. "I'm the third generation in the family to make it."—LuAnn Heikkila, Floodwood, Minnesota
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling

Ingredients

  • 2 squares (1 ounce each) unsweetened chocolate
  • 1-3/4 cups sugar, divided
  • 1/4 cup hot water
  • 1/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 7 eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 4 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon butter or margarine
  • 7 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar

Directions

In a small saucepan, melt unsweetened chocolate over low heat Add 1/4 cup sugar, hot water and baking soda; mix well and set aside. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Form a well in the center; add yolks, water, oil and vanilla; blend until moistened. Beat 3 minutes on medium speed; set aside. In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form. Gradually fold into batter. Divide in half; gradually fold chocolate mixture into one portion. Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325* for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake. Yield: 12-16 servings.
Originally published as Marble Chiffon Cake in Country Woman July/August 1997, p11

Nutritional Facts

1 slice: 363 calories, 17g fat (6g saturated fat), 104mg cholesterol, 256mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.

  • 2 squares (1 ounce each) unsweetened chocolate
  • 1-3/4 cups sugar, divided
  • 1/4 cup hot water
  • 1/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 7 eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 4 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon butter or margarine
  • 7 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  1. In a small saucepan, melt unsweetened chocolate over low heat Add 1/4 cup sugar, hot water and baking soda; mix well and set aside. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Form a well in the center; add yolks, water, oil and vanilla; blend until moistened. Beat 3 minutes on medium speed; set aside. In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form. Gradually fold into batter. Divide in half; gradually fold chocolate mixture into one portion. Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325* for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake. Yield: 12-16 servings.
Originally published as Marble Chiffon Cake in Country Woman July/August 1997, p11

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Reviews forMarble Chiffon Cake

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MY REVIEW
PoCheeTao User ID: 8760318 261617
Reviewed Feb. 20, 2017

"The recipe is good, but it will be much better if added some cocoa powder in the chocolate mixture."

MY REVIEW
ericksam User ID: 2233930 260802
Reviewed Feb. 5, 2017

"I made this chiffon cake recipe for my birthday. My party company loved it and wanted the recipe. This recipe is in my "Best of Taste of Home, The First 10 Years" cookbook. However, in this book, the recipe calls for 1 tablespoon baking powder, whereas the website calls for 2 teaspoons baking powder. When baking this cake again, I will continue to use 1 tablespoon of Argo baking powder. The flavor and texture were "spot-on." This recipe is a keeper. It made my birthday extra special."

MY REVIEW
LeslieH User ID: 191346 231888
Reviewed Aug. 27, 2015

"A great tasting cake that I will make again. I am not sure why, but I thought the frosting would be more spoonable like a glaze and would run down the sides of the cake. Mine was more of a spreadable frosting even after adding a bit extra cream. The frosting was rich and tasty anyway and I would do it again."

MY REVIEW
Di0823 User ID: 7652312 42398
Reviewed Feb. 27, 2014

"This is as close to the marble chiffon cake I used to get in a. NY bakery as I have found. I accidentally put more vanilla than stated so I counteracted it with about a tablespoon of fresh grated orange peel. Other than that, I followed the recipe exactly. Will probably add some grated orang peel in the future as well. I spread the icing all over the cake. Absolutely delicious !"

MY REVIEW
martih1 User ID: 4456917 45364
Reviewed Jun. 8, 2011

"This is a favorite for everyone I have made it for. I have a feeling this will continue to be my special-occasion, go-to cake recipe for years to come."

MY REVIEW
cranberrylane User ID: 2711578 45363
Reviewed Jun. 30, 2009

"Well, I followed the recipe, I thought to a tee. My cake came out as a light cocoa swirled angel cake. The frosting was perfect however. Help! What did I do wrong? Cranberrylane"

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