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Regal Marble Chiffon Cake
Bake: 1 hr 5 mins at 325°F
Cool: 2 hrs
Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/4 cup water
- 3 tablespoons granulated sugar
- 2 tablespoons cooking oil
- 2 1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cooking oil
- 7 egg yolks
- 3/4 cup cold water
- 1 teaspoon vanilla
- 7 egg whites
- 1/2 teaspoon cream of tartar
- 1 recipe Chocolate Glaze (see recipe below)
- 1/2 cup sifted powdered sugar (optional)
- Milk (optional)
Directions
1. In a small saucepan, combine cocoa powder, the 1/4 cup water, the 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil. Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.
2. Meanwhile, in a large bowl, sift together flour, the 1-1/2 cups granulated sugar, the baking powder, and salt. Make a well in center of flour mixture. Add the 1/2 cup cooking oil, the egg yolks, the 3/4 cup cold water, and the vanilla. Beat with an electric mixer on low speed until combined, then at high speed about 5 minutes or until satin smooth.
3. Thoroughly wash beaters. In another large bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour egg-yolk batter in a thin stream over entire surface of beaten whites; fold in lightly by hand.
4. Transfer one-third of batter (about 3 cups) to a medium bowl. Gently fold in cocoa mixture.
5. Turn half of the light-colored batter into an ungreased 10-inch tube pan. Top with half of the dark batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout.
6. Bake in a 325 degree F oven for 65 to 70 minutes or until cake springs back when lightly touched. Invert cake in pan; cool thoroughly. Loosen cake from side of pan; remove from pan.
7. Spoon Chocolate Glaze over top of cake, allowing excess glaze to drip down side. After the glaze sets, combine powdered sugar and a little milk to make an icing of drizzling consistency, if you like. Drizzle over cake. Makes 12 servings.
Ingredients
- 4 ounces cut-up semisweet chocolate
- 3 tablespoons butter
- 1 1/2 cups sifted powdered sugar
- 3 tablespoons hot water
Directions
In a small heavy saucepan, heat chocolate and butter over low heat until just melted, stirring occasionally. Remove from heat. Stir in powdered sugar and the hot water, 1 teaspoon at a time, until glaze is smooth and of drizzling consistency.
sond good 4 mothers day =)
5/6/2011 04:46:40 PM Report Abuse