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Marble Chiffon Cake
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1/3 cup unsweetened cocoa
2 tbl. sugar
1/4 cup water
2 tbl. vegetable oil
2 cups flour
1-1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 tsp. vanilla
7 egg whites
1/2 tsp. cream of tartar
Combine first 4 ingredients, blend until smooth. Set aside.
Combine flour,1-1/2 cups sugar, baking powder, and salt in a large mixing bowl. Add 1/2 cup vegetable oil, egg yolks, 3/4 cup water, and vanilla. Beat at low speed intil moistened, then at high speed for 4 minutes.
Thoroughly cleanse and dry the beaters.
Beat egg whites in a large bowl with cream of tartar until stiff peaks form. Pour batter in a thin stream over entire surface of egg whites; fold in lightly by hand.
Remove 1/3 of the batter to a separate bowl; gently fold in chocolate mixture. Pour 1/2 the light batter into an ungreased 10 inch tube pan, top with 1/2 the dark batter. Repeat layers. With a narrow spatula, or knife swirl the batters to create a marbled effect.
Bake at 325 degrees for 65-70 minutes or until cake tests done when lightly touched with fingertip. Invert cake in the pan, cool thoroughly. Loosen cake from pan, invert onto serving plate.
Top with a chocolate glaze
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