6-Ingredient Marble Chiffon Cake

Directions:

1. Preheat the oven

   • Set your oven to 320°F (160°C) and allow it to fully preheat before baking.

2. Prepare the egg whites

   • In a large mixing bowl, beat the egg whites with a pinch of salt until frothy.

   • Gradually add the sugar, a little at a time, while continuing to beat until medium peaks form.

3. Prepare the egg yolk mixture

   • In a separate bowl, whisk the egg yolks with the oil and orange juice.

   • Sift in the self-rising flour (or substitute flour + baking powder) and mix until smooth and well combined.

4. Combine the mixtures

   • Gently fold the whipped egg whites into the yolk mixture in batches.

   • Take care not to deflate the batter. Continue folding until fully combined into a smooth, pale yellow batter.

5. Assemble the cake

   • Pour ¾ of the batter into an ungreased angel food cake pan.

6. Prepare the chocolate batter

   • Melt the chocolate chips in the microwave or over a double boiler.

   • Mix the melted chocolate into the remaining ¼ of the batter.

   • Pour the chocolate batter on top of the plain batter.

   • Use a knife or spatula to gently swirl the two batters together to create a marble effect (just a few swirls—don’t overmix).

7. Bake the cake

   • Gently tap the cake pan twice on the counter to release any air bubbles.

   • Bake for about 1 hour and 20 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

8. Cool the cake

   • Immediately invert the cake pan onto its built-in prongs or over the neck of a bottle to cool upside down.

   • This prevents the cake from collapsing.

9. Serve

   • Once completely cooled, run a knife around the edges of the pan to release the cake.

   • Dust with powdered sugar if desired, slice, and serve.

Instagram Reel:

https://www.instagram.com/p/DPEaE09keUf/