Marble Chiffon Cake
March 6th 2009 11:25
INGREDIENTS
* 1/3 cup baking cocoa
* 1/4 cup boiling water
* 1 1/2 cups plus 3 tablespoons sugar, divided
* 1/2 cup plus 2 tablespoons vegetable oil, divided
* 2 1/4 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 7 eggs, separated
* 3/4 cup water
* 1/2 teaspoon cream of tartar
* 2 teaspoons grated orange peel
* ORANGE GLAZE:
* 2 cups confectioners' sugar
* 1/3 cup butter, melted
* 3 tablespoons orange juice
* 1/2 teaspoon grated orange peel
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DIRECTIONS
1. In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees F for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
2. For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.
* 1/3 cup baking cocoa
* 1/4 cup boiling water
* 1 1/2 cups plus 3 tablespoons sugar, divided
* 1/2 cup plus 2 tablespoons vegetable oil, divided
* 2 1/4 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 7 eggs, separated
* 3/4 cup water
* 1/2 teaspoon cream of tartar
* 2 teaspoons grated orange peel
* ORANGE GLAZE:
* 2 cups confectioners' sugar
* 1/3 cup butter, melted
* 3 tablespoons orange juice
* 1/2 teaspoon grated orange peel
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees F for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
2. For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.
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