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marble chiffon cake

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe from celebrate Easter with Hershey's cocoa is so nice. I love chiffon cakes so I just had to post this recipe for you all to try too! I love the marriage of the orange peel and chocolate in this light and creamy textured cake.

►
(1 rating)
yield 10 inch angel food cake pan with removable insert used .
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For marble chiffon cake

  • CAKE:
  • 1/3 c
    hershey's cocoa powder for baking
  • 1/4 c
    hot water
  • 3 Tbsp
    granulated sugar
  • 2 Tbsp
    vegetable oil
  • 2 1/4 c
    all purpose flour
  • 1 1/2 c
    granulated sugar
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 3/4 c
    cold water or unsweetened orange juice
  • 1/2 c
    vegetable oil
  • 7 lg
    egg yolks, reserve whites
  • 1/2 tsp
    cream of tartar
  • 1 Tbsp
    fresh grated orange peel
  • ORANGE GLAZE: MAKES 1 1/2 CUPS
  • 1/3 c
    butter
  • 2 c
    powdered sugar
  • 2 to 3 Tbsp
    fresh orange juice
  • 1/2 tsp
    freshly grated orange peel

How To Make marble chiffon cake

  • 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,
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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