Moist Marble Chiffon Cake

• 7 large eggs, separated
• 1/3 cup baking cocoa
• 1/4 cup boiling water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 1/2 cup plus 2 tablespoons canola oil, divided
• 2-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 teaspoon cream of tartar
• 2 teaspoons grated orange zest
• 2 cups confectioners' sugar
• 1/3 cup butter, melted
• 3 to 4 tablespoons orange juice
• 1/2 teaspoon grated orange zest

1. Let eggs stand at room temperature for 30 minutes. In a large bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside.
2. In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange zest. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u0b0 for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
5. Run a knife around side and center tube of pan. Remove cake to a serving plate.
6. For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange zest; Drizzle over cake.

eggs, baking cocoa, boiling water, sugar, canola oil, flour, baking powder, salt, water, cream of tartar, orange zest, sugar, butter, orange juice, orange zest

Taken from www.tasteofhome.com/recipes/moist-marble-chiffon-cake/ (may not work)