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 |
| 1½ | 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