return of the marble cake

this is another marble cake but one which does not contain any dairy products, unlike my previous version which did. this one is very light and has a delicate crumb [interior texture]. it is a large cake and should be baked in a tube cake pan with a removable insert. the cake pan is not greased in this recipe so using this kind of pan is a must; ideally, it helps to have the kind with raised attachments (see photo in recipe). at the end of cooking, the pan is turned over, and rested on these attachments, until it cools. it is the same procedure when one makes an angelfood cake.

alternatively, you can make two small loaves in pyrex pans or cut the recipe in half and just make one cake. again, they will be cooled resting upside down to prevent collapse. i set up drinking glasses as ledges on either end of the pan. use parchment paper to line the bottom for easy removal. the sides need to remain unlined as the cake needs to attach itself to attain maximum height.

vanilla 'n chocolate marble cake (non-dairy version)

this marble cake is very simple to make and one which can be used for both dairy and meat meals if you observe kashrut. make sure to use big bowls when mixing the batters though! also take note that the batter is thinner than the average one — no worries, it bakes into beautifully large and impressive cake.

ingredients:

4 eggs, separated
1 1/2 c sugar* (i suggest using ~ 1 1/8 c to 1 1/4 c)
1 tsp vanilla extract

3/4 c vegetable oil

2 c** all purpose flour
1 tbsp baking powder
1/4 tsp salt

[**note: increase flour anywhere from 2 1/3 to 2 1/2 c if you are not comfortable working with a thinner cake batter. the cake will be a little denser.]

1 c orange juice or soy milk or water
1 tbsp grated orange zest, optional

2 oz*** semi sweet chocolate (i suggest using 3 oz + the cocoa)
2 tbsp dark cocoa (well sifted!), optional
2 tsp instant coffee melted in 1 tbsp boiling water, optional
2 tbsp parve (non dairy) margarine

*1 1/2 c sugar is quite sweet; 1 1/8 to 1 1/4 is plenty.
**the original recipe calls for 2 oz; i have found it to be too little for this size cake.

method:

preheat oven to 350F.

have ready a tube pan. do not grease and flour it. set aside.

in a large bowl, beat yolks, eggs and vanilla until light and fluffy (10 min). start adding oil while beating still.

blend dry ingredients together, then add flour and liquid (oj/soy milk/water) alternately until fully incorporated.

in another bowl, beat egg whites until stiff.

fold them into the batter carefully.

remove half of batter to another bowl. mix in orange zest, if using, to either the vanilla or chocolate batter. i usually put it in with the vanilla one.

melt margarine with the chocolate, either in microwave at low temp or on the stove. once melted, add cocoa but make sure it is sifted and well blended -- you don't want any lumps.

add it to one half of the batter and blend it well but not too much or you will destroy the structure of the egg whites. mix in the coffee melted in the water, if using.

add the vanilla and chocolate batter to the pan in alternate steps.

layer the chocolate on the vanilla and vanilla on the chocolate in the second layer.

with a knife swirl the batter around a bit. don't overdo it.

bake the cake for about 1 hr 15 minutes or a bit less. do not open the oven while it is cooking.

test with a skewer to see if it is fully cooked and then remove from oven.

invert the pan to cool.

carefully run a knife around both the outer and inner edges, and the bottom. carefully remove the cake.

you can also keep the cake in the insert and cut slices from it that way.

enjoy!