Ingredients 2 1/4 cups cake flour, sifted 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 envelopes no-melt unsweetened chocolate flavored product
Instructions Sift together the flour, the 1.5 cups sugar, baking powder and salt. Make a well in the center of the dry ingredients and add in this order: salad oil, egg yolks, cold water and vanilla. Beat til satin smooth. In a large bowl, beat egg whites with cream of tartar till very stiff peaks form. Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding to blend. Remove 1/3 of the batter to a separate bowl. Blend together the boiling water, 2 T sugar and chocolate product. Gently fold chocolate mixture in the 1/3 portion of batter. Spoon half of the light batter into an ungreased 10" tube pan. Top with half of the chocolate batter. Repeat layers with remaining batters. With a narrow spatula, swirl gently through batters to form marble pattern. Bake in a 325 oven(preheated) for 55 minutes. Then raise to 350 and bake 10 minutes longer. Cake is done if it springs back when you touch the surface lightly. Invert cake in pan and cool.
Description Simple and elegant.
Notes The original recipe suggest frosting with your favorite frosting. I think the cake is so nice on its own that I prefer to just dust with confectioner's sugar. There is a wonderful story. My mother-in-law gave the recipe to a friend who, for some reason, had a problem with it and made it three times before she got it right. Therefore, I think of it as the "21 egg" cake. I promise that it is really only 7 eggs.
Source Better Homes and Gardens April, 1960
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