Marble Chiffon Cake Recipes

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.

Steps:

• Let eggs stand, separated, at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside. , In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into 1 portion. , Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate. , For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake.

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.

Steps:

• Preheat oven to 350°F.
• Lightly grease a 10 inch bundt or tube cake pan.
• Melt the chocolate.
• Beat the eggs and sugar on medium speed for 15 minutes.
• Add meal and potato starch.
• Beat on lowest speed until just mixed.
• Pour 3/4 of the batter into the prepared pan.
• Add melted chocolate to the remaining 1/4 of the batter.
• Stir until evenly mixed.
• Spoon chocolate batter into pan and swirl through with a fork.
• Bake for 50 to 55 minutes.
• Let cool 10 minutes before inverting.

Steps:

• In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. 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. Bake at 325 degrees F for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
• For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.

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.