Best 3 Marble Chiffon Cake Recipes
Indulge in the heavenly delight of Marble Chiffon Cake, a classic confection that combines the best of both worlds – the rich, decadent taste of chocolate and the light, airy texture of vanilla chiffon. This stunning cake is a feast for the eyes, with its marbled pattern creating an elegant and captivating presentation. Perfect for any occasion, from intimate gatherings to grand celebrations, this cake is sure to leave a lasting impression on your taste buds and memories.
This comprehensive article offers a collection of carefully curated recipes, each meticulously crafted to guide you towards creating the perfect Marble Chiffon Cake. From the classic version to variations that incorporate unique flavors and techniques, this article has something for every baker, regardless of skill level. Whether you're a seasoned baker looking to expand your repertoire or a novice eager to embark on a new culinary adventure, these recipes will provide you with the knowledge and confidence you need to achieve chiffon cake perfection.
MARBLE CHIFFON CAKE
This confection's a real winner-in taste and in looks! It's impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 363 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 256mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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.
MARBLE CHIFFON CAKE
This recipe from celebrate Easter with Hershey's cocoa is so nice. I love chiffon cakes so I just had to post this recipe for you all to try too! I love the marriage of the orange peel and chocolate in this light and creamy textured cake.
Provided by Pat Duran
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 19
Steps:
- 1. Move oven rack to lowest position. Heat oven to 325^. Use a 10-inch angel food tube pan-DO NOT GREASE.
- 2. CAKE: Stir together cocoa and hot water in medium bowl; stir in first sugar and oil; set aside. --- In a large bowl,stir together the next 4 ingredients; add cold water or (juice),oil and egg yolks only; beat with spoon until smooth.
- 3. In another large bowl beat egg whites and cream of tartar 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 in orange peel in the remaining batter(not in chocolate batter).
- 4. Spoon 1/2 of orange batter into UNGREASED 10-inch TUBE pan; drop 1/2 the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with table knife for marbled effect, leaving definite orange and chocolate areas.
- 5. Bake for 1 hour and 15-20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel or bottle; cool completely. Remove cake from pan; gently run frosting spatula knife around inside of cake sides-then slide knife between bottom of cake and tube insert; place small side up (which would be the the part the tube was on) onto serving plate.
- 6. GLAZE: In a medium saucepan melt butter over low heat. Remove from heat and gradually add powdered sugar, juice and orange peel, beating with whisk until smooth and of desired consistency. Spread over top of cake, allowing glaze to run down sides. Garnish as desired,
Tips:
- Prepare all ingredients and equipment beforehand: This will ensure that you have everything you need and the cake bakes evenly.
- Make sure the oven is preheated to the correct temperature: This is crucial for the cake to rise properly.
- Do not overmix the batter: Overmixing can cause the cake to be tough. Mix only until the ingredients are well combined.
- Divide the batter evenly between the two bowls: This will ensure that the layers are the same size.
- Swirl the batters together gently: Do not overmix, as this will create a uniform cake instead of a marbled one.
- Bake the cake until a toothpick inserted into the center comes out clean: This indicates that the cake is done.
- Let the cake cool completely before frosting: This will prevent the frosting from melting.
Conclusion:
With its moist texture, light crumb, and beautiful marbled design, this Marble Chiffon Cake is a classic for a reason. By following the tips and instructions provided in this recipe, you can easily create this delightful cake at home. Whether you're a seasoned baker or a beginner, this recipe is sure to impress your friends and family. So preheat your oven, gather your ingredients, and let's get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
