Baked in an ungreased tall straight tube pan with a removable bottom, this marble chiffon cake is finished with a thick whipped cream frosting. This cake never fails to impress, it’s light, airy, moist, and a slice is just not enough — trust me on this.
Make the chocolate component of the chocolate cake batter. Mix the unsweetened cocoa powder, boiling water, 3 tablespoons sugar and 2 tablespoon canola oil in a small bowl until smooth. Set aside to cool.
Fill the metal bowl of your stand mixer fitted with a wire whip (planetary) with 1 cup of egg whites, from about 7 or 8 eggs. Separated egg yolks will be added to the cake batter. Add 1/2 teaspoon cream of tartar to stabilize eggwhites and whip to high speed until frothy bubbles appear. Slowly add 1/2 cup sugar, a tablespoon at a time and beat until very thick and stiff but not quite dry. Don’t underbeat.
Prepare the cake batter. In another large bowl, combine cake flour, 1 cup sugar, baking powder and salt using low speed of hand-held electric mixer. Add canola oil, eggyolks, mango flavoring and 2/3 cup to 3/4 cup water. Beat at medium speed until very smooth, about 1 minute. You may add teaspoon or two of water to achieve a flowy texture (not runny, not thick).
Pour cake batter on top of the beaten egg whites and gently fold using large spatula or wire whip to incorporate and lighten the mixture. To the chocolate mixture, mix in 2 cups of the airy cake batter and gently fold using large spatula. Alternately pour light and chocolate cake batters in the tube pan. Make swirls with a long knife to achieve the marble effect.
Bake at 325 F for about 1 hour and 10 minutes or until the cake springs back when lightly touched with a fingertip and a wooden skewer inserted into cake comes out clean.
Now to ensure cake remains standing “tall” when cooled and removed from the pan, the baked cake must be turned upside down, letting sides of the cake rest/hang on two (2) small cans (e.g., tomato sauce or mandarin oranges). Transfer the cooled cake to a serving plate and frost with lightly sweetened whipped cream.
Here again are the ingredients:
1/3 cup unsweetened cocoa powder
1/4 cup boiling water
3 tablespoons sugar
2 tablespoons canola oil
1 cup egg whites (from about 7 or 8 large eggs), at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
2 1/4 cups cake flour (only use cake flour)
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola or corn oil
7 or 8 eggyolks (use all of eggyolks separated from the 1 cup egg whites)
1 teaspoon mango flavoring (from Asian stores)
2/3 to 3/4 cup water (may need to add 1 to 2 more teaspoons)
For the whipped cream frosting: Whip 2 cups of heavy whipping cream, about 1/3 to 1/2 cup confectioners’ sugar and 2 sachets of Dr. Oetker’s Whip it (whipping cream stabilizer) until thick. You sure can use Cool Whip.
Now this is why I refer to this cake as “Standing Tall” Marble Chiffon Cake…the cake, the men…they are all standing tall!
They were just taking a break…this “good for 12 servings” cake was no match for these 4 hungry men; no leftovers.