Marble Chiffon Cake Recipe

Name: Marble Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. cocoa; 1/4 c. sugar; 1/4 c. boiling water; 1/4 tsp. red food color; 2 1/4 c. sifted flour (cake flour preferred); 1 1/2 c. sugar; 1 tsp. salt; 3 tsp. baking powder; 1/2 c. oil; 5 medium size egg yolks (unbeaten); 3/4 c. cold water; 2 tsp. vanilla

Servings: persons

1/4 c. cocoa
1/4 c. sugar
1/4 c. boiling water
1/4 tsp. red food color
2 1/4 c. sifted flour (cake flour preferred)
1 1/2 c. sugar
1 tsp. salt
3 tsp. baking powder
1/2 c. oil
5 medium size egg yolks (unbeaten)
3/4 c. cold water
2 tsp. vanilla

1
Mix together the first 4 ingredients and cool.
2
Sift dry ingredients in large mixing bowl.
3
Make a well, then add in order the oil, egg yolks, water and vanilla, then beat until smooth with a spoon.
4
In large mixing bowl, beat very stiff peaks 1 cup egg whites (7 to 8) and 1/2 teaspoon cream of tartar.
5
Do not underbeat.
6
Pour egg yolk mixture gently over whites.
7
Blend; do not stir.
8
Put 1/2 batter in a bowl; pour cocoa mixture gradually, folding until blended.
9
Then pour in tube pan alternating dark and light.
10
Bake at 325u00b0 for 55 minutes, then at 350u00b0 for 10 to 15 minutes in an ungreased 10-inch tube pan.
11
When done, top springs back when touched.
12
Turn upside-down on neck of bottle until cold, then ice.

1483

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. cocoa, 1/4 c. sugar, 1/4 c. boiling water, 1/4 tsp. red food color, and more.

Yes, Marble Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marble Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions