Regal Marble Chiffon Cake
Author/Submitted by: Servings: 12 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1/2
c
Unsweetened Cocoa Powder 1/4
c
Water 3
tb
Sugar 2
tb
Cooking Oil 2 1/4
c
Sifted Cake Flour
Or 2
c
All-Purpose Flour -- Sifted 1 1/2
c
Sugar 1
tb
Baking Powder 1/4
ts
Salt 1/2
c
Cooking Oil 7
Egg Yolks 3/4
c
Cold Water 1
t
Vanilla 7
Egg Whites 1/2
ts
Cream Of Tartar
Chocolate Glaze -- Recipe
Follows
Directions:
1. In a small saucepan, combine cocoa powder, 1/4 cup water, 3 Tbs
sugar and 2 Tbs cooking oil. Stir over low heat 1 to 2 mins or till
sugar dissolves. Remove from heat; let cool. 2. Meanwhile, in a
mixing bowl, sift together flour, 1 1/2 cups sugar, baking powder and
salt. Make a well in center of the dry ingredients. Add 1/2 cup
cooking oil, egg yolks, 3/4 cup cold water and vanilla. Beat on low
speed with an electric mixer till combined, then at high speed for
about 5 mins or till satin-smooth. 3. Thoroughly wash beaters. In
another large mixing bowl, beat egg whites and cream of tartar till
stiff peaks form (tips stand straight). Pour egg-yolk batter in a
thin stream over entire surface of beaten egg whites; fold in lightly
by hand. 4. Transfer 1/3 of the batter (about 3 cups) to a medium
mixing bowl. Gently fold in the cocoa mixture. 5. Turn half of the
light-colored batter into an ungreased 10-inch tube pan. Top with
half of the darker 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
F oven for 65 to 70 mins or till cake springs back when you touch it
lightly with your finger. Invert cake in pan; cool thoroughly. Loosen
cake; remove from pan. 7. Spoon Chocolate Glaze over top of cake,
allowing the excess glaze to drip down the sides of the cake. If you
like, after the glaze sets, combine 1/2 cup sifted powdered sugar and
a little milk till it's a drizzling consistency; drizzle over top of
cake. Makes 12 servings.
Chocolate Glaze: In a small heavy saucepan, heat 4 ozs. semisweet
chocolate, cut up, and 3 Tbs margarine or butter over low heat till
just melted, stirring occasionally. Remove from heat. Stir in 1 1/2
cups sifted powdered sugar and 3 Tbs hot water, 1 tsp at a time, till
glaze is smooth and of drizzling consistency.
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