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Moist Marble Chiffon Cake

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
  • Makes
    16 servings

Ingredients

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

Directions

  • 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.
  • 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.
  • Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange zest. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.
  • 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.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange zest; Drizzle over cake.
Nutrition Facts
1 piece: 354 calories, 15g fat (4g saturated fat), 92mg cholesterol, 300mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Ania_the_baker
    Jan 24, 2016

    Followed the recipe, but skipped the glaze (maye next time). The cake turned out great. It is not difficlt at all. Highly recommended.

  • nehabrijesh
    May 22, 2013

    if i want to avoid eggs in every cake & desert recipes what is the option of it ?

  • valentina14
    Jan 18, 2013

    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!!!!

  • pardis
    Jan 2, 2012

    I love this cake .I've made it many times.Thank you very much

  • pardis
    Jan 1, 2012

    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.

  • cactuslady
    May 2, 2010

    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.

  • FamilyCorner
    Sep 22, 2009

    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 :)

  • cranberrylane
    Jun 12, 2009

    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!