Regal Marble Chiffon Cake | Midwest Living
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Regal Marble Chiffon Cake

Regal Marble Chiffon Cake
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Regal Marble Chiffon Cake
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  • Makes: 12 servings
  • Prep 45 mins
  • Bake 1 hr
  • Cool 2 hrs

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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.

Chocolate Glaze

Ingredients

  • 4 ounces cut-up semisweet chocolate
  • 3 tablespoons butter
  • 1 1/2 cups sifted powdered sugar
  • 3 tablespoons hot water

Directions

  1. 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.

Comments (1)

ezlidblue2613775 wrote:
This cake is absolutely beautiful, particularly when sliced. It is also absolutely tasteless! My husband and son came to me and said "We don't want to be mean but this doesn't have any taste!" If it wasn't for the chocolate ganache, this cake would be like eating nothing. For a cake this expensive to make, it should have SOME taste but it does not. I would also add that for a cake to be this much trouble to make - you use several bowls and four of your five measuring cups, plus a lot more - you should have something to be proud of! Will NOT make again!

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