Best Marble Chiffon Cake Recipes

MARBLE CHIFFON CAKE

Steps:

• Let eggs stand, separated, at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside. , In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into 1 portion. , Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate. , For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake.

MOIST MARBLE CHIFFON CAKE

Steps:

• 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., 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. , 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. , 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. , Run a knife around side and center tube of pan. Remove cake to a serving plate., 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.

MARBLE CHIFFON CAKE

Steps:

• Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
• Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
• In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
• Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
• Remove 1/3 of the batter to a separate bowl.
• Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
• Gently fold chocolate mixture into 1/3 portion of batter.
• Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
• Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
• Invert cake in pan and cool completely before removing from pan.

MARBLE CHIFFON CAKE

Steps:

• 1. Move oven rack to lowest position. Heat oven to 325^. Use a 10-inch angel food tube pan-DO NOT GREASE.
• 2. CAKE: Stir together cocoa and hot water in medium bowl; stir in first sugar and oil; set aside. --- In a large bowl,stir together the next 4 ingredients; add cold water or (juice),oil and egg yolks only; beat with spoon until smooth.
• 3. In another large bowl beat egg whites and cream of tartar on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold in orange peel in the remaining batter(not in chocolate batter).
• 4. Spoon 1/2 of orange batter into UNGREASED 10-inch TUBE pan; drop 1/2 the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with table knife for marbled effect, leaving definite orange and chocolate areas.
• 5. Bake for 1 hour and 15-20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel or bottle; cool completely. Remove cake from pan; gently run frosting spatula knife around inside of cake sides-then slide knife between bottom of cake and tube insert; place small side up (which would be the the part the tube was on) onto serving plate.
• 6. GLAZE: In a medium saucepan melt butter over low heat. Remove from heat and gradually add powdered sugar, juice and orange peel, beating with whisk until smooth and of desired consistency. Spread over top of cake, allowing glaze to run down sides. Garnish as desired,

MARBLE CHIFFON CAKE

Steps:

• Heat oven to 325°F. In small bowl, combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water; stir until smooth. Set aside. Stir together flour, remaining 1 1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes. Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture. Pour half of light batter into ungreased 10-inch tube pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble. Bake 65 to 70 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate.