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Marble Chiffon Cake

By: Sharon Evans

"Field editor Sharon Evans of Rockwell, Iowa reports. 'This high cake won a blue ribbon for 'best chiffon cake' at our country fair.'"

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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 vegetable oil, divided
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons grated orange peel
ORANGE GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
3 tablespoons orange juice
1/2 teaspoon grated orange peel

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 ingredients. 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 ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees F 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, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.