♥ Tea on Tuesday: Moist Marble Chiffon Cake ♥

Ingredients:

• 7 eggs, separated
• 1/3 cup baking cocoa
• 1/4 cup boiling water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 1/2 cup plus 2 tablespoons canola oil, divided
• 2-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 teaspoon cream of tartar
• 2 teaspoons grated orange peel
• ORANGE GLAZE:
• 2 cups confectioners' sugar
• 1/3 cup butter, melted
• 3 to 4 tablespoons orange juice
• 1/2 teaspoon grated orange peel

Directions:

• 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.
• In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. 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.
• 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.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 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.
• Run a knife around side and center tube of 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. Add orange peel; Drizzle over cake. Yield: 12-14 servings.

~~yummy recipe and photo from: Taste of Home,  June/July 1998~~