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Chocolate Lemon Marble Chiffon Cake recipe

Swirls of chocolate cake and swirls oflemon cake come together in this light as a cloud marble chiffoncake with drizzled streaks of sweet-tart lemon glaze.

Recipe: Chocolate Lemon MarbleChiffon Cake

Cake:1/3 cup unsweetened cocoa powder
1/4 cup hot water
1 1/2 cups plus 3 tablespoons granulated sugar – divided use
2 tablespoons plus 1/2 cup vegetable oil – divided use
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
7 large egg yolks
1 cup (about 8) large egg whites
1/2 teaspoon cream of tartar
1 tablespoon freshly grated lemon peel
Lemon Glaze:1/3 cup butter2 cups powdered sugar2 to 3 tablespoons fresh lemon juice1/2 teaspoon lemon peel

  • Move other rack to lowest position. Heatoven to 325°F (160°C).
  • For Cake: In medium bowl, mix togethercocoa and hot water; stir in 3 tablespoons sugar and 2 tablespoonsoil; set aside.
  • In a large bowl, with wooden spoon stirtogether flour, remaining 1 1/2 cups sugar, baking powder andsalt; add cold water, remaining 1/2 cup oil and egg yolks; beatwith spoon until smooth.
  • In another large bowl, beat egg whitesand cream of tartar on high speed of mixer until stiff peaksform. Pour egg yolk mixture in a thin stream over beaten whites,gently folding just until blended. Remove 2 cups batter; addto chocolate mixture, gently folding in until well blended.
  • Fold lemon peel into remaining batter.
  • Spoon half of lemon batter into ungreased10-inch tube pan; drop half the chocolate batter on top by spoonfuls.Repeat layers of lemon and chocolate batters. Gently swirlwith knife for marbled effect.
  • Bake 1 hour and 15 to 20 minutes or untiltop springs back when touched lightly. Immediately invert cakein pan onto heatproof funnel; cool completely. Remove cake frompan; invert onto serving plate.
  • For Lemon Glaze: In medium saucepan meltbutter over low heat. Remove from heat; gradually whisk in powderedsugar, lemon juice and lemon peel, beating until smooth and ofdesired consistency. Spread over top of cake, allowing glazeto decoratively run down sides. Garnish as desired.

    Makes 12 servings.

    Chiffon Cake recipe

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