Marble Chiffon Cake

Course : Cakes
Serves: 12-14
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1 1/3 cups baking cocoa
1 1/4 cups boiling water
1 1/2 cups plus 3 tablespoons sugar -- divided
1/2 cup plus 2 tablespoons vegetable oil -- divided
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 large eggs -- separated
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons grated orange peel
2 cups confectioners sugar
1/3 cup buffer -- melted
3 tablespoons orange juice -- (up to 4)
1/2 teaspoon grated orange peel

Preparation / Directions:

In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry in- gredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an un- greased 10-in. tube pan. Swirl with a knife. Bake at 3250 for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool. For the glaze, combine sugar, but- ter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.


Nutritional Information:

1520 Calories (kcal); 34g Total Fat; (20% calories from fat); 68g Protein; 229g Carbohydrate; 1309mg Cholesterol; 4004mg Sodium

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