MOIST MARBLE CHIFFON CAKE
Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- 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., 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. , Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange zest. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. , 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. , Run a knife around side and center tube of pan. Remove cake to a serving plate., For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange zest; Drizzle over cake.
Nutrition Facts : Calories 354 calories, Fat 15g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
RED VELVET MARBLED CHIFFON CAKE
Chiffon cakes are mostly leavened by the meringue that is folded into the batter, making them light and fluffy in texture. This recipe has a mild chocolate flavor from the cocoa powder used to create the red velvet marbling technique and is topped with a traditional cream cheese frosting.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- For the marbling: In a small bowl, whisk together the cocoa powder, sugar, vegetable oil, and food coloring. Whisk in the boiling water until the mixture is smooth and set aside to cool to room temperature.
- For the chiffon cake: Sift the cake flour with 3/4 cup of the sugar into a separate medium bowl. Add the baking powder and salt and whisk together. Set aside.
- In a separate medium bowl, whisk together the 7 egg yolks, milk, vegetable oil and vanilla until combined.
- Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Set aside
- Meanwhile, add the 9 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 3/4 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
- With a rubber spatula, stir a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
- Remove 2 cups of the batter and fold into your cooled chocolate mixture.
- Grease two 9-inch round cake pans with baking spray, butter or shortening. Cut 2 parchment circles and line the bottoms of the pans. Grease the paper as well.
- Divide half of the vanilla cake batter evenly between the prepared cake pans. Dot the chocolate batter on top. Cover with the remaining vanilla batter. With a toothpick, skewer or butter knife, swirl the batters around to create a marble effect.
- Bake until a cake tester comes out clean, 25 to 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Gently pull the sides away from the edges of the pan with a butter knife and invert cakes onto a cooling rack to cool completely. Remove the parchment.
- For the cream cheese frosting: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the butter and continue beating on medium until smooth.
- Add half the confectioners' sugar and mix starting on low and increasing to medium-high speed until fluffy. Add the remaining confectioners' sugar and the vanilla extract. Mix until fluffy, smooth and velvety. If the mixture is too thick, loosen with a splash of milk. Add a bit more confectioners' sugar if the frosting seems too loose. Transfer the frosting to a pastry bag fitted with a large star tip.
- Place a cooled cake layer on a serving platter with the domed side down. Pipe about 1 1/2 cups cream cheese frosting into large rosettes on top and spread evenly with an offset spatula. Top with the second cake layer, domed-side up. Frost the top and sides of the cake with the remaining cream cheese frosting.
MARBLE CAKE
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
MARBLE CHIFFON CAKE
This is a good cake for birthday parties, can be served with whipped cream and fruit, frosting it is also good, or take it up a notch and cut the top off and scoop out some of the middle and fill with ice cream before replacing the top (make sure to keep it cold!) Found this in an old Better Homes and Garden Cookbook from the 1960's and made it for my Dad's birthday.
Provided by Breadie
Categories Dessert
Time 1h30m
Yield 1 round tube cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
- Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
- In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
- Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
- Remove 1/3 of the batter to a separate bowl.
- Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
- Gently fold chocolate mixture into 1/3 portion of batter.
- Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
- Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
- Invert cake in pan and cool completely before removing from pan.
Nutrition Facts : Calories 341.8, Fat 14.1, SaturatedFat 3.7, Cholesterol 96.8, Sodium 323.6, Carbohydrate 49.4, Fiber 1.2, Sugar 27.4, Protein 6.2
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- Heat oven to 325°F. Combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water in small bowl; stir until smooth. Set aside.
- Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.
- Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.
- Place ungreased 10-inch tube pan on cookie sheet. Pour half of light batter into pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.
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