- In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool.
- 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.
- Bake at 325 degrees for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
- For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.
- © 2002 Reiman Media Group, Inc.
ReviewsRead all reviews 6
Lucious! This cake was worthy of it's reward. Like most foam cakes it's not quick to make. It takes time to fold in the egg whites, but it's moist and tender, and the flavor is wonderful. I'l...
This was really great! Definitely a keeper. Everyone loved the hint of orange. One thing...my cake didn't turn out as high as I thought it would from the picture. Any suggestions?
A great alternative to the traditional marble cake: light, tasty and very fragrant. I used extra light olive oil and 7/8 cup + 2 Tb sugar. A keeper that keeps well.
This turned out beautifully moist. The only change I made was to exchange the 3/4 cup water with orange juice for a slightly more orangey flavor. If your cake isn't rising to the top of the pan...
I acctually wanted chocolate-chiffon and didn't find a suitable recipe, so i decided touse this recipe and blent the cocoa mixture into the whole thing.Excellent! Just what I wanted.