I am going to consider this a partial fail, partial success. The marbling came out great, but I ignored my baking instincts and didn’t question the recipe. I actually found this in an OLD Taste of Home magazine I had picked up at a thrift store. I really should have known better and should have googled the recipe FIRST, knowing good and well that Taste of Home would have it on their website. That would have been the smart thing, and the safe thing to do.
Well, against my better judgement I did not search it out, instead I followed the directions from the old magazine. I should have known better when the print version said to beat the whites to soft peaks.
My cake rose beautifully…
…but then when it was cooling in the pan it buckled in the weirdest way. It looks like 2 Michelin tires stacked on top of one another!
It still tastes delicious, it’s just an ugly duckling. LOL I will make it again only using the edited directions on the TOH website :)
Incidentally, this was tasty the first day and part of the second, after that it declined and met its death in my Insinkerator. :-p
Marble Chiffon Cake
(This is the edited and correct version)
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 vegetable 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
Let eggs stand at room temperature for 30 minutes. In a 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.
It may not be the most perfect shaped cake but taste alwayssss reigns!! This sounds so yummy!
LOL…well, it certainly is interesting! I love to see how things turn out for others as these sorts of things routinely show up in my kitchen. It looks good and tasty…it would have no end of takers around here.
I'm so glad that it was good anyway Amanda, I really want to see it the way it's suppose to look. I bet it's great!
oh it looks wonderful to me
Don't you just hate it when they don't turn out like you'd planned. It still looks tasty!
Jennifer, right you are!
Kayte – Oh it's commonplace here too! LOL
Bunny – in the mag it's a perfectly shaped cake, I'll try it again some day. But 7 eggs is a LOT to waste, so I've learned my lesson!
Chow – Thank you! :)
Mags – Yep, I hate that, but we live and learn right?
I still think it's lovely.
But as baking perfectionists, I know what you mean when things don't go your way. I am bad. My hubs have to endure my occasional baking tantrums.
I love the story-telling pictures!
Aww, I've had cakes fall before. Not exactly like that, but your cake is unique! And if it tasted good, then who cares!
How sad you must have been watching it fall! It's a beautiful cake before it fell!
Well, atleast it tasted good for a day and a half. You could think of it as portion control. :)
Happy Friday!
~ingrid
The marbling looks really pretty. However, I've never seen a cake fall like that before. It looks like an air mattress loosing all of it's air!
I always cool angel food cakes hanging unside down on a bottle. It sounds crazy, and they don't fall out of the pan, but you might try that next time. A wine bottle works well. The bottle has to have a long neck for the tube of the pan to rest over. I was told that the structure is fangile and the weight of the cake itself will make it fall. I hope this helps. I agree 7 eggs is a lot to use. The marbling is picture perfect!!!!! Mine did not fall like yours, that's the most unique fall I've ever seen, mine just sort of deflated all over like the air had been sucked out of it. I'm glad it tasted good, tho. I enjoy your website.
SugarB – Oh yeah, I know about baking tantrums LOL!
tastyeats – It's unique alright ;)
Barbara – that was the saddest part, when I took it out of the oven it looked perfect! Oh well :-p
Ingrid – LOL! Portion control is definitely something I have to practice daily, so good point ;)
Cory – yeah it does! LOL Loved the marbling though, I will try it again.
Anonymous – Thank you! I have heard of hanging them upside down, but my cake was pretty heavy, I'm guessing because the white were beaten long enough, so it may have fallen out. I will try it again though!