Moist Marble Chiffon Cake

Name: Moist Marble Chiffon Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Cuisine: Global
Ingredients: 29 grams baking cocoa; 1 Tbsp baking powder; 76 grams butter, melted; 112 milliliters canola oil, divided; 240 grams confectioners sugar; 1 teaspoons cream of tartar; 7 eggs, separated; 281 grams all-purpose flour; 3 Tbsps orange juice; 1 teaspoons grated orange peel; 1 teaspoon salt; 300 grams sugar, divided; 177 milliliters water

Moist Marble Chiffon Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 14 servings with 314 calories, 5g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. If you have baking cocoa, orange peel, butter, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cocoa Powder

Sugar

Water

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil.

Ingredients you will need

Baking Powder

Egg Yolk

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Bowl

Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.

Ingredients you will need

Orange Zest

Cocoa Powder

Equipment you will use

Knife

Frying Pan

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

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.

Equipment you will use

Oven

Frying Pan

Run a knife around side and center tube of pan.

Equipment you will use

Knife

Frying 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.

Ingredients you will need

Orange Juice

Butter

Glaze

Sugar

Equipment you will use

Bowl

Add orange peel;

Ingredients you will need

Orange Zest

Drizzle over cake.

Equipment

Ingredients

Servings:

29grams

baking cocoa 1Tbsp

baking powder 76grams

butter, melted 112milliliters

canola oil, divided 240grams

confectioners' sugar 1teaspoons

cream of tartar 7

eggs, separated 281grams

all-purpose flour 3Tbsps

orange juice 1teaspoons

grated orange peel 1teaspoon

salt 300grams

sugar, divided 177milliliters

water

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "