Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Orange Marble Chiffon Cake




Source of Recipe


internet


List of Ingredients




1/3 cup cocoa
1/4 cup hot water
3 tablespoons plus 1-1/2 cups sugar, divided
2 tablespoons plus 1/2 cup vegetable oil, divided
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
7 egg yolks
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
1 tablespoon freshly grated orange peel
Orange Glaze (click here for recipe)



Recipe



Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.

Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.

Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.

Spoon half of orange batter into ungreased 10" tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.

Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare Orange Glaze; spread over top of cake, allowing glaze to run down sides. Garnish as desired.

Orange Glaze

Serves: 1/3 cup
1 cup powdered sugar
1 tbsp. orange juice (more needed)

Mix 1 cup sifted powdered sugar and 1 tbsp. orange juice in small bowl. Stir in additional juice, 1 tsp. at a time, until glaze is smooth and of drizzling consistency.