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Marble Chiffon Cake


    1/3 c  baking cocoa

    1/4 c  water,Boiling

  1 1/2 c  sugar,plus 3 tbsp divided

    1/2 c  vegetable oil,plus 3 tbsp


  2 1/4 c  all-purpose flour

      1 T  baking powder

      1 t  salt

      7    eggs,separated

    3/4 c  water

    1/2 t  cream of tartar

      2 t  orange peel,Grated

           ORANGE GLAZE

      2 c  confectioners' sugar

    1/3 c  butter,melted

      3 T  orange juice

    1/2 t  orange peel,Grated

1 In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2

tablespoons oil; whisk until smooth. Cool.


2 In a mixing bowl, combine flour, baking powder, salt and remaining

sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients.

Beat until well blended. Beat egg whites and cream of tartar until

soft 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.



3 Bake at 325 degrees for 70-75 minutes or until top springs back when

lightly touched. Invert cake pan on a wire rack; cool.


4 For the glaze, combine sugar, butter and enough orange juice to reach

desired consistency. Add orange peel; spoon over cake.


This high cake won a blue ribbon for Best Chiffon Cake at an Iowa

county fair. Makes 12 servings.

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