Marble Cake

Marble Cake

YIELDS 1 9X13-INCH PAN OR 1 BUNDT PAN

• 4 eggs, separated
• 1¹⁄₂ scant cups cane sugar (healthier than refined white sugar)
• 2 tsp vanilla
• ¹⁄₄ cup oil
• ¹⁄₂ cup unsweetened applesauce
• 2 cups whole wheat flour
• 3 tsp baking powder
• ¹⁄₄ tsp salt
• juice of 1 orange plus water to equal 1 cup, or 1 cup soy milk (both are equally good)
• scant ¹⁄₄ cup cocoa powder

CHOCOLATE FROSTING

• 3 Tbsp oil, put in the freezer for at least an hour (see note)
• 2 Tbsp cocoa powder
• 1¹⁄₂ cups confectioners’ sugar
• 2 Tbsp soy milk
• 1 tsp vanilla

Preheat oven to 350°F (175°C). Spray a Bundt pan or 9×13-inch (20×30-cm) baking pan with cooking spray. Beat the egg whites until stiff. Set them aside.

Combine egg yolks, sugar, vanilla, oil, and applesauce, and beat until the mixture is light, about 5 minutes. Combine flour, baking powder, and salt; add this to the batter alternately with the juice.

Mix just until blended. Gently fold in the beaten egg whites. Pour two-thirds of the batter into the pan.

To the remaining one-third of the batter, gently mix in the cocoa. Pour this over the white batter. Cut through the batter with a knife a few times to make a marbled design. Bake for approximately 1 hour for a Bundt pan or 45 minutes for a 9×13-inch pan. A toothpick inserted should come out clean, with no batter clinging to it. Cool for 20 minutes in the pan.