Reviewed: Mar. 18, 2012

Amazing recipe. Thank you Sharon. Cake turned out very good and the family loved it. I made a slight addition to this recipe by adding 1 tsp vanilla essence. Secondly, since I could not find cream of tartar so I added 2 drops of lemon juice instead which turned out to be a good substitute.

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2 users found this review helpful

Reviewer:

Samia Asaad

Cooking Level: Intermediate

Living In: Karachi, Sindh, Pakistan

Reviewed: Aug. 19, 2011

Flavor was oddly eggy (tasted like Chinese egg custard) & cake fell even though it was baked long enough

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3 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Feb. 2, 2011

This cake takes some time to make but it is worth it! I have made marble cake before but always came out a bit dry, chiffon cake is always light and fluffy so this mixture is great. The flavor is amazing and my family is now calling this a favorite! I wil def. be making this again. Just a tip you do not need that much baking powder, I actually had to substitute using baking soda and cream of tarter and I only put about 2 teaspoons ( 1 tablespoon= 2 teaspoons) and it came out PERFECT!

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6 users found this review helpful

Reviewer:

liv2dream

Reviewed: Jan. 2, 2011

Delish! I tweaked a little making this a "orange/chocolate marble chiffon cake". I subbed orange juice for water & made a chocolate glaze. Yum!

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12 users found this review helpful

Reviewer:

Montana

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: Paris, Île-De-France, France

Reviewed: Aug. 28, 2009

Moist, flavorful. easy. It is in my keeper file. I waivered from 4 stars to 5 stars since it isn't "THE BEST" ever, but I wouldn't hesitate to make it for any guest or occasion and it seems no fail so it gets 5 stars.

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5 users found this review helpful

Reviewer:

Rochelle

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 20, 2009

I made this cake for a dinner party and it was well received because it wasn't too sweet and the glaze was a nice complement to the other flavors.

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5 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 16, 2009

I made this cake for my friend's mom & it got rave reviews! The orange zest gave it a wonderful taste. I did add 2 tbs vanilla & used unsalted butter instead of oil. There were no leftovers. I didn't use the glaze; I frosted with buttercream frosting & it was wonderful!

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5 users found this review helpful

Reviewer:

Super Mom Barraza

Reviewed: Jul. 26, 2008

This is a good recipe....a little tip for those looking for a more intense chocolate flavor, try frosting it with a fluffy, mousse-like chocolate frosting. And to the others that complained of the lack of butter, chiffon cakes MUST be made with oil, otherwise it wouldn't be a chiffon cake. Try a layer cake recipe if you are looking for a butter cake.

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20 users found this review helpful

Reviewer:

tonya

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Reviewed: Nov. 1, 2007

This cake tasted great.Was soft and had great texture.Inspite of using just oil and the absence of butter/vanilla the flavor was right on.Reminded me of the lovely marble cake from my hometown.The only change I made was to use a little over 1/3rd cup semi-sweet choclate chips(melted in microwave and mixed with 2 tbs oil) instead of cocoa. This did not affect the taste at all and saved me time. But next time I will definitely add more to make it more chocolatey.I did not add the orange zest or glaze.Instead I used the chocolate hard glaze from this site.Mmmm...Even though this recipe deserves 5 stars I gave it only 4 'coz I had difficulty getting it out of the pan.Make sure to grease your pan just to be safe.

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11 users found this review helpful

Reviewer:

SMN

Cooking Level: Intermediate

Reviewed: Oct. 30, 2007

I bake cakes professionally and the problem with this recipe is: a vanilla cake that has no butter in it, has no taste. I cannot believe this recipe also had NO vanilla flavoring in it, which also contributed to the lack of taste. I made this recipe as is the first time...It had great volume, but no flavor, and there was not enough chocolate to add any flavor either. If I make it again I will substitute the oil for butter, and add a Tablespoon of vanilla. A great cake should have terrific flavor Before you add the icing!

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36 users found this review helpful