- 7 eggs, separated
- 2 ounces unsweetened chocolate
- 1-3/4 cups sugar, divided
- 1/4 cup hot water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup water
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- 4 ounces semisweet chocolate
- 1 tablespoon butter
- 7 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1-1/2 cups confectioners' sugar
- Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside.
- In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
- In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter 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 on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
- 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: 16 servings.
Reviews forMarble Chiffon Cake
"The recipe is good, but it will be much better if added some cocoa powder in the chocolate mixture."
"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."
"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."
"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 !"
"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."