Indulge in the delightful flavors and textures of a moist marble chiffon cake, a culinary masterpiece that combines the richness of chocolate and the lightness of vanilla in a single heavenly treat. This delectable cake is crafted with precision, using a unique combination of ingredients and techniques to achieve its signature marbled appearance and velvety crumb. The recipe offers two variations: a classic marble chiffon cake and a swirled marble chiffon cake, each with its own distinct charm. Both variations are sure to impress with their moist and airy texture, contrasting flavors, and elegant presentation. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides clear instructions and helpful tips to guide you through the process of creating this stunning cake. Embrace the joy of baking and savor the exquisite taste of a marble chiffon cake, a true testament to the art of culinary craftsmanship.
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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 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
Tips:
- For the best results, use room temperature ingredients.
- Make sure to cream the butter and sugar together until light and fluffy.
- Gradually add the eggs to the butter mixture, one at a time, beating well after each addition.
- Sift the dry ingredients together before adding them to the wet ingredients.
- Mix the batter until just combined. Overmixing will result in a tough cake.
- Divide the batter between two bowls. In one bowl, add the cocoa powder. In the other bowl, leave the batter plain.
- Pour the batters into a greased and floured 10-inch bundt pan, alternating colors.
- Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Conclusion:
Moist marble chiffon cake is a classic dessert that is perfect for any occasion. It is light and fluffy, with a delicate flavor that is sure to please everyone. With just a few simple ingredients and a little bit of time, you can make this delicious cake at home. So next time you are looking for a special dessert, give this moist marble chiffon cake a try. You won't be disappointed!
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