Recipe by Judy Elbaum

Marble Chiffon Cake

Marble Chiffon Cake add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings


- Gluten - Egg

This recipe originally appeared on Leave It to Bubbe. Follow along @babyjudy


Marble Chiffon Cake

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 7 eggs, separated

  • 2 cups plus 2 tablespoons sugar, divided

  • 3/4 cup canola oil

  • 1/4 cup extra virgin olive oil

  • 1 cup orange juice

  • 2 teaspoons vanilla

  • 1/2 teaspoon cream of tartar

  • 1/4 cup cocoa powder

  • 1/2 teaspoon instant espresso powder


Prepare the Marble Chiffon Cake


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


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, one 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 one cup of the sugar, two tablespoons at a time and beat until stiff peaks form.


To lighten the egg yolk batter fold in 1/4 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 one and 1/2 cups of the batter into another mixing bowl. To that batter add the remaining two tablespoons sugar, the cocoa, and the espresso powder. Mix the batter gently on low speed until the cocoa and espresso are combined and you now have a chocolate batter.


Pour 1/2 of the white batter into the angel food cake pan.


Then pour the chocolate batter over the white batter, and lightly spread it over the white batter. Pour the remaining white batter over the chocolate batter.


To swirl the white and dark batters, place a flat sided knife against the center tube. With the flat side facing you, pull the knife through the batter along the bottom of the pan toward the edge of the pan, then fold it over the top of the batter, as if you are making a backward “C”. Repeat this process every half inch or so. If desired, you can use a simple method and marble the two batters with a zig zag motion.


Place in the oven and bake for about one 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.

Marble Chiffon Cake

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