Marble Chiffon Cake

Ingredients

• 1.2.25 cup cake flour, sifted
• 2.1.67 cup sugar
• 3.3 teaspoon baking powder
• 4.1 teaspoon salt
• 5.0.5 cup vegetable oil, salad oil (neutral)
• 6.7 egg yolks
• 7.0.75 cup water, cold
• 8.1 teaspoon vanilla essence
• 9.7 egg whites, beaten to very stiff peaks
• 10.1 teaspoon cream of tartar, for beating egg whites
• 11.0.33 cup chocolate syrup, Bosco brand or substitute chocolate syrup; warmed over warm water

Method

1. 1.Sift together flour, sugar, baking powder and salt into a bowl.
2. 2.Make a well in the centre and add in order: salad oil, egg yolks, cold water and vanilla. Beat until satin smooth.
3. 3.In a large bowl, beat egg whites with cream of tartar until very stiff peaks form.
4. 4.Pour the egg yolk batter in a thin stream over the entire surface of the egg whites, gently folding in to blend.
5. 5.Remove one third of the batter to a separate bowl. Fold in the warmed Bosco (chocolate syrup).
6. 6.Spoon two thirds of the light (plain) batter into an ungreased 10" tube pan. Top with half the chocolate batter. Repeat layers with remaining batters.
7. 7.With a narrow spatula, swirl gently through the batters to create a marble pattern.
8. 8.Bake at 325°F (163°C) for 55 minutes. Raise oven temperature to 350°F (177°C) and bake 10–15 minutes longer, until the cake springs back when touched lightly.
9. 9.Invert cake in pan and cool completely before removing. Frost with chocolate frosting, or simply dust with icing sugar.

Notes

• Bosco is an American brand of chocolate syrup. Substitute with Hershey's or any good chocolate syrup.
• The tube pan must be ungreased — the batter needs to cling to the sides to rise properly.
• Invert the pan immediately after baking to prevent the cake from collapsing as it cools.
• This cake tastes excellent simply dusted with icing sugar instead of frosting.