marble chiffon cake

Name: Marble Chiffon Cake
Cook time: 1 h 10 min
Yield: 12
Cuisine: Asian
Ingredients: 1/3 cup(s) unsweetened cocoa; 2 tablespoon(s) sugar; 1/4 cup(s) water; 2 tablespoon(s) vegetable oil; 2 cup(s) all purpose flour; 1 1/2 cup(s) sugar; 3 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 cup(s) vegetable oil; 7 - egg yolks, room temperature; 3/4 cup(s) cold water; 2 teaspoon(s) vanilla; 7 - egg whites, room temperature; 1/2 teaspoon(s) cream of tartar; - chocolate glaze (below; FOR THE CHOCOLATE GLAZE; 2 tablespoon(s) butter; 1/4 cup(s) unsweetened cocoa; 3 tablespoon(s) water; 1/2 teaspoon(s) vanilla; 1 1/4 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 12 -16

cook time 1 Hr 10 Min

method Bake

Ingredients For marble chiffon cake

1/3 c

unsweetened cocoa
2 Tbsp

sugar
1/4 c

water
2 Tbsp

vegetable oil
2 c

all purpose flour
1 1/2 c

sugar
3 tsp

baking powder
1 tsp

salt
1/2 c

vegetable oil
7

egg yolks, room temperature
3/4 c

cold water
2 tsp

vanilla
7

egg whites, room temperature
1/2 tsp

cream of tartar
chocolate glaze (below
FOR THE CHOCOLATE GLAZE
2 Tbsp

butter
1/4 c

unsweetened cocoa
3 Tbsp

water
1/2 tsp

vanilla
1 1/4 c

powdered sugar

How To Make marble chiffon cake

1
Combine cocoa, 2 tablespoons sugar, 1/4 cup water, and 2 tablespoons oil in small mixing bowl until smooth; set aside. Combine flour, 1 1/2 cups sugar, the baking powder, and salt in large mixer bowl; add 1/2 cup oil, the egg yolks, 3/4 cup cold water, and the vanilla. Beat on low speed until combined. Beat 5 minutes on high speed. With second set of beaters, beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.

2
Pour batter in thin stream over entire surface of egg whites; fold in lightly by hand. Remove a third of the batter to another bowl, gently fold in chocolate mixture. Pour half the vanilla batter into ungreased 10 inch tube pan; spread half the chocolate batter over vanilla. Repeat layers; gently swirl with spatula or knife for marbled effect. Bake at 325 for 65-70 minutes or until top springs back when touched lightly. Invert cake over funnel or bottle until completely cool. Loosen cake from pan; invert onto serving plate.
3
Prepare Chocolate Glaze: Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar; beat until smooth.
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