Moist Marble Chiffon Cake
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
YIELD: 16 servings.
Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
Ingredients
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7 large eggs, separated
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1/3 cup baking cocoa
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1/4 cup boiling water
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1-1/2 cups plus 3 tablespoons sugar, divided
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1/2 cup plus 2 tablespoons canola oil, divided
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2-1/4 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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3/4 cup water
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1/2 teaspoon cream of tartar
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2 teaspoons grated orange zest
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ORANGE GLAZE:
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2 cups confectioners' sugar
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1/3 cup butter, melted
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3 to 4 tablespoons orange juice
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1/2 teaspoon grated orange zest
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
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6.
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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