Dessert Recipe: Carol’s Marble Chiffon Cake

Carol, the farmer’s daughter (daughter of farm founder Les Ward) can often be found in the kitchen. She loves making pies, cookies, cakes, cream puffs, and her famous whoopie pies.  Carol is know for bringing warm muffins right from the oven to the farm for everyone to share.  If you aren’t quick, her goodies are quickly devoured only leaving behind a plateful of crumbs and smiles. Carol has some very special recipes that she loves using for special occasions. This marble chiffon cake is one of her favorites. This chiffon cake recipe uses 7 Pete and Gerry’s Organic Eggs resulting in a light and moist cake. This summer Carol’s Dad, founder of our family farm turned 95 years young! Carol’s Marble Chiffon Cake was the perfect addition to the birthday table and left everyone including the birthday boy, Les, happy. We hope you enjoy this recipe as much as our family does.

Pete and Gerry's Organic Eggs Recipe: Carol's Marble Chiffon Cake

Carol’s Marble Chiffon Cake

Carol’s Marble Chiffon Cake Recipe

Preheat oven to 350 degrees


2 and 1/4 cups sifted cake flour
1 and 1/2 cups sugar
1 teaspoon salt
1/2 cup salad oil (canola)
7 egg yolks
3/4 cup cold water
1 Teaspoon Vanilla


Sift Together Dry Ingredients. Make a well in the center of dry ingredients and add in this order; oil, egg yolks, cold water, and 1 teaspoon of vanilla,
Beat until satin smooth.

7 egg whites
cream of tartar


In a large bowl beat egg whites with 1/2 teaspoon cream of tartar until very stiff peaks form. Pour egg yolk mixture in a thin stream over entire surface of egg whites and gently fold to blend. Remove 1/3 of batter to a separate bowl.

1/4 cup boiling water
2 tablespoons sugar
Two 1 ounce squares of unsweetened chocolate such as Ghiradelli (melted)


Gently fold chocolate mixture into 1/3 portion of batter. Spoon half the batter into ungreased 10 inch tube pan. Top with half the chocolate batter. Repeat layers. With a narrow spatula, swirl gently through batter to marble. Leave definite areas of light and dark batter. Bake in a slow over (350 degrees) for about 55 minutes or until cake test is done. Invert cake in pan. Cool and frost with chocolate frosting.

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