My mom didn't use cookbooks much, so for my baking endeavors, I would have my mom's big blue binder of miscellaneous recipes, Mrs. Field's Cookie cookbook or a super ancient copy of Taste of Home baking cookbook (out of print, I'm sure) to browse through. I remember making all three egg-white-starring baked goods: chiffon, sponge, and angel food cake to test the limits of egg whites. I also was temporarily deluded into thinking that these cakes were healthier because they didn't use as much oil, and most (or all) of the volume came from eggs (as opposed to butter) ;)
Anyway..this marble chiffon cake became a favorite. I used to make it with a cream cheese icing, but this time just made it on its own. If you want the icing, refer to the link, or concoct your own from a combination of cream cheese, butter, powdered sugar, and milk.
|Sorry I don't have a side view picture of the whole cake! By the time I realized, too much of the cake was gone..|