Moist Marble Chiffon Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
Field editor Sharon Evans of Clear Lake, Iowa reports. This high cake won a blue ribbon for 'best chiffon cake' at our country fair. Ingredients:
7 eggs, separated |
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 canola oil, divided |
2-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
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 to 4 tablespoons orange juice |
1/2 teaspoon grated orange peel |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside.
2. In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. 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.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
5. Run a knife around side and center tube of pan. Remove cake to a serving plate.
6. For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange peel; Drizzle over cake. Yield: 12-14 servings.
|
|