Clementine and Chocolate Swirl Sponge Cake

Clementine and Chocolate Swirl Sponge Cake

There is nothing more pleasant than a moment shared around a good cake. Especially in this season and with the approach of the Christmas holidays. For all these moments, I have a favorite recipe that lends itself to all my desires. Chiffon cake remains one of my favorite recipes. It is made very easily, and it is terribly good. A fluffy to die for!
The marbled version is always very popular. We love it.

To make it completely seasonal, I flavored it with clementine. This is delicious. The clementine brings a small taste that remains fine and light. You could also use orange for stronger flavors.
And for even more indulgence, I covered it with a nice crunchy chocolate glaze. It is reminiscent of the madeleines that we love with their chocolate shell. The principle is the same.
On a large cake, the effect is really nice.

It is a cake that can be placed proudly on the table and which will appeal to young and old alike.

Clementine and Chocolate Swirl Sponge Cake:

Nature cake:


100 g T00 flour
1 level tsp baking powder
75g sugar
1 pinch of salt
2 eggs
45g sunflower oil
60g clementine juice

the zest of a clementine

Cocoa cake:


80 g T00 flour
20g bitter cocoa
1 level tsp baking powder
75g sugar
1 pinch of salt
2 eggs
45g sunflower oil

60g clementine juice
the zest of a clementine

Preheat the oven to 160°C, static heat.

To make it easier, prepare the two doughs in parallel, in two different bowls.

Sift the flour and baking powder into one and the flour, cocoa and baking powder into the other.
Add sugar and salt on each side. To mix together.
Make a well and add the egg yolks and oil. To mix together.



Grate the skin of the clementines, and squeeze the juice.
Do cool down this one and add it to each salad bowl.

Add the zest and mix.

Whisk the egg whites until stiff.
Add half of the whipped egg whites to each preparation.
Gently fold in with a spatula.

Distribute the pasta in a kougloff mould, alternating plain and cocoa paste.

Bake for about 40 minutes.
Let the cake cool completely before unmolding.



Clean and dry the mold.

Clementine marbled mousseline cake covered with a chocolate shell

Chocolate shell:

250g dark chocolate

Coarsely chop the chocolate and melt it in 20-second increments in the microwave.
When the majority of the pieces are melted, stir vigorously for about 2 minutes. This way of doing things allows a very simplified “tempering”.
Put a few seconds in the microwave to finish melting the last pieces.

Pour the chocolate into the mold and roll it up the sides.
Put the cake back inside, pressing lightly.

Refrigerate for a while so that the chocolate solidifies.

Gently unmold.

Clementine and Chocolate Marbled Chiffon Cake for Christmas Tea

To finish: I’ve wanted to make a cake like this for a long time. Unfortunately, I only had hard molds. OK, well-tempered chocolate should unmold without difficulty, but I never dared to test.
So when Mastrad offered me to place an order on their site for the products I needed, I couldn’t resist choosing this kouglof mold


Although it is made of silicone, I always prefer to spray it with grease to make it easier to unmold. This cake is so moist that it can be tricky to unmold, especially in this type of mould.


I also ordered for a probe, so I can temper my chocolate. I tell you all about it in this article.
Tempering chocolate is very simple when you have the right tools and a helping hand.
But sometimes, I’m lazy, especially for this kind of preparation. The method I suggest in the recipe is the simplest. It’s not perfect, but more than enough. See how shiny this chocolate is.


Choose a chocolate not too rich in cocoa so as not to hide the tastes of the clementine.
You could also make a white chocolate frosting. The principle is the same.


I used to make this cake with T00 flour. But sometimes I don’t. So I take oatmeal that we find in hypermarkets. Otherwise, the T45 should also do the job.

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