Moist Marble Chiffon Cake
Total TimePrep: 20 min. Bake: 70 min. + cooling
Followed the recipe, but skipped the glaze (maye next time). The cake turned out great. It is not difficlt at all. Highly recommended.
if i want to avoid eggs in every cake & desert recipes what is the option of it ?
I made this cake for the first time today for my good friend that just come from Italy. She and her family loved it...I was very easy to make and very tasteful cake..i will make sure to make this cake for every special occasions. FANTASTIC!!!!
I love this cake .I've made it many times.Thank you very much
thank you for this recipe .It's very very good cake and I love it.It's one of the best chiffon cakes that I made it.
We absolutely LOVE this cake, I've made it many times for family and friends. Though I've made it with the glaze, we prefer the cake with a dollop of lite Cool-Whip.
I actually found this recipe in an OLD magazine issue I picked up at a thrift store. I had photocopied the recipe and passed on the mag, so I don't know which one. However, I really wish I would have googled it FIRST because the web version here is different than the print version. I should have known better when the print version said to beat the whites to soft peaks. :( My cake rose and then buckled in a weird way. It still tastes delicious, it's just an ugly duckling. LOL I will make it again only using THESE directions :)
I loved making this cake. I dropped the orange ingredients and substituted vanilla extract with a chocolate buttercream frosting. Better suited to my family's taste. Perfect!