MARBLE CHIFFON CAKE

FOR THE CHOCOLATE MIXTURE:
1/3 cup unsweetened cocoa powder
2 tbsp. vegetable oil
2 tbsp. sugar
1/4 cup water
FOR THE CAKE BATTER:
2 cups sifted all-purpose flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar

Combine cocoa powder, 2 tablespoons oil, 2 tablespoons sugar and 1/4 cup water in a small bowl. Stir until smooth. Set aside.

Combine flour, 1 1/2 cups sugar, baking powder and salt in large mixer bowl. Add in order 1/2 cup oil, egg yolks, 3/4 cup water and vanilla. Beat at low speed until combined, then at high speed 5 minutes.

With other beaters, beat egg whites in large bowl with cream of tartar until still peaks form. Pour batter in a thin stream over entire surface of egg whites, fold in lightly by hand mixing.

Remove 1/3 of batter to a separate bowl. Gently fold in chocolate mixture. Pour half the light batter into ungreased 10 inch tube pan; top with half the dark batter. Repeat layers. With a spatula, swirl gently through batter to make marble.

Bake at 325 degrees F for 65-70 minutes or until done. Invert cake in pan. Cool thoroughly. Loosen cake from the pan. Invert onto serving plate.

Source: Cookbook USA

Hi Irasema,

This recipe didn't list the original source but I thought I'd post it in case it's similar. I hope someone will have the exact recipe to share.

Happy Baking!

Betsy