Orange Cocoa Marble Chiffon Cake

This chiffon cake was baked in a loose bottom square tin without lining the base or greasing the sides.  The cake shrinks quite a bit but it's alright.  I should have baked it in a tube pan, then it may not shrink so much.  Anyway, it's a lovely chiffon cake  -texture and taste wise.  Soft and spongy.

Ingredients for Egg Yolk Mixture

[use 7" loose base square tin or tube pan]

3 egg yolks [used large eggs]

2 tbsp castor sugar

40 ml oil

90 ml fresh orange juice [from 1-2 oranges]
90 gm cake flour sifted with 1/2 tsp baking powder
1-2 tbsp cocoa powder mix with 2-3 tsp water into a paste

• Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in orange juice.  Fold in the flour, combine well.  Set aside while you whisk the egg  white.  Preheat oven at 180 degrees C.

Ingredients for Egg White Mixture

4 egg white

3 tbsp sugar

1/4 tsp cream of tartar

• Whisk egg white until frothy then add in cream of tartar.  Continue whisking until foamy then gradually add in sugar.  Whisk until stiff peaks formed.
• Fold in 1/3 portion of meringue into egg yolk mixture.  Mix until well incorporated.  Then fold mixture into balance meringue,  Mix well.   
• Remove about 4 tbsp batter to a bowl and mix with cocoa paste until well blended.
• Pour 1/3 of plain batter into 7" square loose bottom pan, drop some cocoa batter all over it.  Top with another 1/3 of plain batter then a little cocoa batter. Do the same for the balance batters.
• Use a skewer to create marble effect for cake.
• Bake in preheated oven at 180 degrees C for  10 minutes, then reduce oven temperature to 160 degrees C and bake for another 30 minutes.  
• Invert pan immediately after baking to cool cake on wire rack.
• Remove cake from pan, then use a serrated knife to slice cake before serving.