Thursday, April 12, 2007

Marble Chiffon Cake

This article is my submission to the blog challenge sponsored by Bonnie, CWO's monthly columnist for Bonnie's Kitchen.

My mom discovered this recipe about six years ago. She made this cake for family birthday party and it was a huge success! I now make this cake frequently. It's one of my personal favorites. It's light and fluffy and oh-so-delectable!

I usually serve it with ice cream, whipped cream or the cocoa glaze recipe that is included below. You can present it however you want. But whatever the case, it's an awesome cake, if you're willing to take the extra time and effort to make it.


Chocolate Marble Chiffon Cake

Chocolate Marble Chiffon Cake (Cut)

1/3 C. cocoa
2 T. sugar
1/4 C. water
2 T. vegetable oil
2 C. flour
1 1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. vegetable oil
7 egg yolks (room temperature)
7 egg whites (room temperature)
1/2 tsp. cream of tartar
2 tsp. vanilla
3/4 C. cold water

Combine cocoa, 2 T. sugar, 1/4 C. water and 2 T. oil in small bowl until smooth; set aside. Combine flour, 1 1/2 C. sugar, baking powder and salt in a large mixer bowl; add 1/2 C. oil, egg yolks, 3/4 C. cold water and vanilla. Beat on low speed until combined. Beat 5 minutes on high speed. With clean beaters, beat egg whites and cream of tartar in another mixing bowl until stiff peaks form.
Pour batter in a thin stream over the entire surface of the egg whites; fold in lightly, using rubber spatula. Remove 1/3 of batter to another bowl; gently fold in chocolate mixture. Pour 1/2 of vanilla batter into ungreased 10-inch tube pan; spread 1/2 of chocolate batter over vanilla batter. Repeat layers; gently swirl with knife for marbled effect.

Bake at 325 degrees F for 65 to 70 minutes or until cake springs back when lightly touched. Invert cake over heatproof funnel until completely cooled. Loosen cake from pan; invert on serving plate. Spread with Cocoa Glaze if desired. This cake can also be served with whipped cream or ice cream.

2 T. butter or margarine
1/4 C. cocoa
3 T. water
1/2 tsp. vanilla
1 1/4 C. icing sugar

Melt butter; stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add icing sugar; beat with whisk until smooth. Pour glaze over cooled cake allowing it to flow down the sides of the cake.


Chris said...

wow! that looks scrumptious!! The only downfall is watching a dozen eggs disappear so quickly. I'm sure it's worth the sacrifice!! :)

My fave bun recipe will be going up shortly... stay tuned... it's the best!

Beba said...

I think i have tried one of these but i am not sure. Any way it looks delicious :)

Laurie said...

mmmmm...this looks very good!

Myrna said...

Beautiful cake! Looks and sounds delicious--I'll have to remember this for a special occasion.

Kristy said...

This looks wonderful! I just may have to try it (I'll let you know if I do!)

Dari-Lynn said...

Looks yummy!

I just wanted to let you know that I love reading up on your blog; you're an excellent writer Kim!