Marble Chiffon Cake

• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup salad oil
• 7 egg yolks
• 3/4 cup cold water
• 1 teaspoon vanilla
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup boiling water
• 2 tablespoons sugar
• 2 ounces unsweetened chocolate squares

1. Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
2. Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
3. In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
4. Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
5. Remove 1/3 of the batter to a separate bowl.
6. Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
7. Gently fold chocolate mixture into 1/3 portion of batter.
8. Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
9. Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
10. Invert cake in pan and cool completely before removing from pan.

cake flour, sugar, baking powder, salt, salad oil, egg yolks, cold water, vanilla, egg whites, cream of tartar, boiling water, sugar, chocolate squares

Taken from www.food.com/recipe/marble-chiffon-cake-498756 (may not work)