Recipe - Marble Chiffon

One fourth cup Cocoa
One fourth cup Sugar
One fourth cup Boiling water
1 cup Cake meal; unsifted
One fourth cup Potato starch; unsifted
1 One half cup Sugar
1 teaspoon Salt
One half cup Oil
8 Egg; separated
Three fourths cup Water
2 teaspoon Vanilla

1. PREHEAT OVEN TO 325

2. IN A SMALL BOWL, MIX COCOA, SUGAR & BOILING WATER

3. IN A MEDIUM BOWL, COMBINE CAKE MEAL, POTATO STARCH, SUGAR, & SALT

4. MAKE A WELL IN THE CENTER & ADD OIL, EGG YOLKS, WATER & VANILLA

5. BEAT FOR 5 MINUTES OR UNTIL SMOOTH

6. BEAT EGG WHITES UNTIL STIFF

7. FOLD THE WHITES INTO THE EGG YOLK MIXTURE

8. POUR One half THE BATTER INTO ANOTHER BOWL AND FOLD IN THE COCOA MIXTURE

9. POUR ALTERNATE LAYERS OF LIGHT & DARK BATTER INTO AN UN GREASED 10 INCH
TUBE PAN

10. BAKE FOR 7080 MINUTES AT 325 TILL DONE

11. DO NOT OPEN OVEN FOR AT LEAST THE FIRST HOUR

12. INVERT PAN & COOL THOROUGHLY

13. REMOVE FROM PAN

Recipe by: Thea Gunther

Posted to JEWISHFOOD digest by Thea Gunther theag@nassau.cv.net on Apr
05, 1998