CHOCOLATE MARBLE CHIFFON CAKE

This is my friend Enza's recipe.   It is so yummy, that I wanted to share it.

INGREDIENTS:

1/4 cup unsweetened cocoa
1/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons of baking powder
1 teaspoon of salt
1/2 cup safflower oil
5 eggs, separated
3/4 cup of water
2 teaspoons of vanilla extract
1/2 teaspoon of cream of tartar


METHOD:

Preheat oven to 325F.

Use a 10-inch non-stick angel food cake pan with built-in 'little feet', to prop up the pan upside down when cooling. 
 
Combine cocoa and hot water. Stir until cocoa is dissolved. Set a side.
.

In a medium sized bowl beat the egg whites and cream of tartar until stiff peaks form.   

In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk so that the ingredients are well mixed. Add in the oil, egg yolks, water and vanilla. Stir until it is well incorporated. Then beat with mixer on medium speed until the mixture is smooth. About 3 minutes.

Remove half of the batter into a separate bowl. To one half of the batter, gently fold in the cocoa mixture.
Divide egg whites in half. Fold beaten egg whites using a spatula, into each of the two batters. Do not over mix.











Spoon both batters into the prepared tube pan. Alternate chocolate and vanilla batters.

 Gently run spatula through cake to create marble effect.

Bake for 55 minutes at 325F.  Increase temperature to 350F and bake for another 10 minutes.

Carefully invert cake over rack to cool.  Once cooled, run an offset spatula between cake and cake tin to loosen cake. Remove cake from pan and dust lightly with icing sugar.

   
TIPS:


1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
5. This delicate cake must be cooled upside down to prevent it from collapsing.