Marble Chiffon Cake {marble chiffon cake}

A few months ago, I introduced you a cake light as a feather, Very similar to the angel cake, it contains only egg whites and is delicately flavored with olive oil and lemon. I had loved it, and at that time, I intended to put my brand new mold to very good use.
I then tested several recipes and unfortunately, each time, I was very disappointed with the result. I think I experienced one of my greatest pastry failures with the recipe for a marbled chiffon cake. The poor thing had all shrunk when it came out of the oven. I had also ended up using my mold only to make brioches, which are magnificent by the way (here and the).

And then, lately, Pinterest suggested a cake to me, Monica’s Fluffosa. The name first intrigued me, then I realized that this cake had been a big hit in Italy. The fluffosa is actually the translation of the chiffon cake. In French, it’s a mousseline cake.
I didn’t need more to make me want to take out my mold. And this time, I was not disappointed!

This is a really simple recipe and the result is wonderful. Sponge cake is wonderfully light.

I made a marbled version, inspired by this cake. The visual effect is still very nice.

Marbled Chiffon Cake:

Nature cake:

150g T00 flour
1/2 teaspoon baking powder
110 g of sugar
20g vanilla sugar
1 pinch of salt
3 eggs
65g sunflower oil
90 g lukewarm water

Cocoa cake:

120g T00 flour
30g bitter cocoa
1/2 teaspoon baking powder
130g sugar
1 pinch of salt
3 eggs
65g sunflower oil
90 g lukewarm water

Preheat the oven to 160°C, static heat.

Prepare the two doughs in parallel, in two different salad 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, oil and water. To mix together.

Whip the 6 egg whites until stiff.
Add half of the whipped egg whites to each preparation and gently fold them in with a spatula.

Do not grease the mold.
Distribute the pasta, alternating between the vanilla and the cocoa.

Bake for 50 minutes to 1 hour.

When it comes out of the oven, turn the cake over without unmolding it and let it cool like this.

To finish: my mold is this one. I love it! On the other hand, it is huge.


The sponge cake can be made in other moulds. You will always have to adjust the cooking times. To do this, just stick a skewer in the middle. If the cake is cooked, it comes out dry.


Although very big, this cake ended very quickly, a sign that it is delicious.
It keeps very well for several days, wrapped in film. My kids really enjoyed it for breakfast.

I used typo 00 flour as indicated in the recipe. This is the one I use to make my pizza dough. You can use regular T45 flour or oatmeal.

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