Marble Chiffon Cake

Looking to impress on Valentine’s Day? Make Marble Chiffon Cake! It’s my new favorite go-to cake. Light and airy with a velvety texture—it’s simply divine. Happy Valentine’s Day!

Before you begin, make sure to have on hand a non-stick footed 10-inch angel food cake pan with removable bottom. Preheat the oven to 350 degrees.

Place the flour, baking powder, and salt into a small mixing bowl and whisk together well.

In a large mixing bowl, combine the egg yolks, 1 cup sugar, the oils the orange juice and vanilla.  Beat on medium speed for a minute or two until all ingredients are well combined.  Add the flour mixture and beat for another minute on low speed until smooth.

In the large bowl of an electric mixer, beat the egg whites until they are foamy.  Add the cream of tartar and beat until the egg whites hold soft peaks.  Add 1 cup of the sugar 2 tablespoons at a time and beat until stiff peaks form.

To lighten the egg yolk batter fold in ¼ cup of the whipped egg whites.  Then gently fold in the remaining whipped whites until the batter is uniform and no whites can be seen.

Remove about 1 ½ cups of the batter into another mixing bowl.  To that batter add the remaining 1 tablespoon sugar, the cocoa and the espresso powder.  Mix the batter gently by hand or on low speed with the mixer until the cocoa and espresso are combined and you now have a chocolate batter.

Pour the light batter into the angel food cake pan.  Then pour the chocolate batter over the light batter. Use a fork or knife to marbleize the batters, by swirling the batters together.  Do not over swirl.

Bake for about 1 hour, or until a cake tester comes out clean when inserted into the cake.  Remove from the oven and immediately invert the pan.  Allow the cake to cool upside down.

To remove the cake from the pan you will need a sharp knife. Run the knife around the sides, bottom and center of the pan to loosen the cake.  Then remove the cake from the pan and place on a serving plate.

10 to 12 servings