Marble chiffon

16 Servings

Ingredients

Quantity Ingredient
¼ cup Cocoa
¼ cup Sugar
¼ cup Boiling water
1 cup Cake meal; unsifted
¼ cup Potato starch; unsifted
cup Sugar
1 teaspoon Salt
½ cup Oil
8 Egg; separated
¾ cup Water
2 teaspoons Vanilla

Directions

1. PREHEAT OVEN TO 325

2. IN A SMALL BOWL, MIX COCOA, SUGAR & BOILING WATER 3. IN A MEDIUM BOWL, COMBINE CAKE MEAL, POTATO STARCH, SUGAR, & SALT 4. MAKE A WELL IN THE CENTER & ADD OIL, EGG YOLKS, WATER & VANILLA 5. BEAT FOR 5 MINUTES OR UNTIL SMOOTH 6. BEAT EGG WHITES UNTIL STIFF

7. FOLD THE WHITES INTO THE EGG YOLK MIXTURE 8. POUR ½ THE BATTER INTO ANOTHER BOWL AND FOLD IN THE COCOA MIXTURE 9. POUR ALTERNATE LAYERS OF LIGHT & DARK BATTER INTO AN UN GREASED 10 INCH TUBE PAN

10. BAKE FOR 70-80 MINUTES AT 325 TILL DONE 11. DO NOT OPEN OVEN FOR AT LEAST THE FIRST HOUR 12. INVERT PAN & COOL THOROUGHLY 13. REMOVE FROM PAN

Recipe by: Thea Gunther

Posted to JEWISH-FOOD digest by Thea Gunther <theag@...> on Apr 05, 1998

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