Name: Marble Chiffon Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 7 large eggs, separated -; 2 ounces unsweetened chocolate -; 1-3/4 cups sugar, divided -; 1/4 cup hot water -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; 1 teaspoon salt -; 1/4 teaspoon baking soda -; 3/4 cup water -; 1/2 cup canola oil -; 2 teaspoons vanilla extract -; 1/2 teaspoon cream of tartar -; Frosting: -; 4 ounces semisweet chocolate -; 1 tablespoon butter -; 7 tablespoons heavy whipping cream -; 1 teaspoon vanilla extract -; 1-1/2 cups confectioners' sugar -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Marble Chiffon Cake

1. 7 large eggs, separated -

2. 2 ounces unsweetened chocolate -

3. 1-3/4 cups sugar, divided -

4. 1/4 cup hot water -

5. 2 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1 teaspoon salt -

8. 1/4 teaspoon baking soda -

9. 3/4 cup water -

10. 1/2 cup canola oil -

11. 2 teaspoons vanilla extract -

12. 1/2 teaspoon cream of tartar -

13. Frosting: -

14. 4 ounces semisweet chocolate -

15. 1 tablespoon butter -

16. 7 tablespoons heavy whipping cream -

17. 1 teaspoon vanilla extract -

18. 1-1/2 cups confectioners' sugar -

How to cook deliciously - Marble Chiffon Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.