Marble Chiffon Cake
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour + cooling
YIELD: 16 servings.
This confection’s a real winner—in taste and in looks! It’s impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota
Ingredients
-
7 large 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
-
FROSTING:
-
4 ounces semisweet chocolate
-
1 tablespoon butter
-
7 tablespoons heavy whipping cream
-
1 teaspoon vanilla extract
-
1-1/2 cups confectioners' sugar
Directions
-
1.
Let eggs stand, separated, 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.
-
2.
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.
-
3.
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 1 portion.
-
4.
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.
-
5.
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.
Nutrition Facts
1 slice: 363 calories, 17g fat (6g saturated fat), 104mg cholesterol, 256mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC