Marble Chiffon Cake

• 2 14 cups sifted flour
• 1 34 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 large egg yolks
• 1 cup water
• 12 cup canola oil
• 1 teaspoon vanilla sugar
• 8 large egg whites
• 12 teaspoon cream of tartar
• 14 cup cocoa

1. Preheat oven to 375.
2. Sift together into large bowl, flour, 1 1/4 cups sugar, baking powder and salt.
3. In another bowl beat yolks, 3/4 cups water, oil and vanilla on high speed until smooth.
4. Stir into the flour mixture until smooth.
5. In another clean, dry bowl beat egg whites and cream of tartar on medium speed until soft peaks form.
6. Gradually add 1/4 cups sugar.
7. Beat until peaks are stiff but not dry.
8. Using a rubber spatula, fold 1/4 of the egg whites into the yolk mixture, then add remaining whites.
9. Do not Stir!
10. Pour into 9 x 13 pan.
11. In a measuring cup with a pourable lip, mix cocoa with remaining water and sugar.
12. Slowly pour over cake in a grid like pattern.
13. Using a fork, cut through the batter to marbelize, following the pattern of the cocoa.
14. Immediately place in oven for 1 hour.

flour, sugar, baking powder, salt, egg yolks, water, canola oil, vanilla sugar, egg whites, cream of tartar, cocoa

Taken from www.food.com/recipe/marble-chiffon-cake-165855 (may not work)