Traditional marble chiffon cake from Bake from Scratch Magazine, Mar/Apr 2018 (page 16)

  • cake flour
  • eggs
  • dark chocolate
  • sugar
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 23, 2018

    Beautiful light and airy cake with a nice balance of chocolate and vanilla. This is the first recipe for chiffon cake I've come across that instructs you to grease and flour the bottom of the pan. I intended to do it but forgot in the end so I'm still curious about its effects on cake release. I used an angel food cake pan with removable bottom and had to cut it free as I usually do. I used 72% cacao chocolate and a (Canadian) cake&pastry flour blend.

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