Tiger Chiffon Cake

Tiger Chiffon Cake

Sponge cake is definitely one of my favorite cakes. Easy to make and eat, it is extremely moist. I have already given you 2 versions of this cake, one with lemon and the other with marble. I know that many of you have been seduced by these recipes. Besides, I learned that the lemon one is regularly found on the menu of a tea room in my area.

Today, I offer you a new version, inspired by the tabby, the well-known and so delicious little financiers.

As its name suggests, the sponge cake is very light, which makes it enjoyable at any time of the day, even at breakfast. I used chocolate sprinkles. I had bought 1 kilo a while ago, and I can’t see the end of the package. You can also chop or even grate dark chocolate. It is only necessary that the pieces are very light so that they mix well with the dough and that the expected effect is there. A lick of rum is the little extra. Other alcohols might be enjoyable as well. Besides, I hesitated to use whisky.

Tiger Chiffon Cake:



300 g flour (Typo 00 or Oatmeal)
1 packet of baking powder
180g sugar

20g vanilla sugar
1 pinch of salt
7 eggs
130g sunflower oil

155ml lukewarm water
25 ml of amber rum
80 g flake chocolate (Barry)

Preheat the oven to 160°C, static heat.

Sift the flour and baking powder.
Add sugars and salt. To mix together.
Make a well and add the egg yolks, oil, water and rum. To mix together.


Whip the egg whites until stiff thenGently fold into the batter with a spatula in several batches.

Add the chocolate and mix gently.

Do not grease the mold.
Pour the batter inside.

Cook for about 50 minutes. Check for doneness with a wooden skewer. it should come out dry.

Let cool before unmolding.

This cake keeps well for 2-3 days.


Tiger chiffon cake (chiffon cake)



Finally: II’m making my mousseline cake in my beloved angel cake pan. It’s huge, but since this cake is usually very good to eat, that’s absolutely no problem. II had bought in a shop, but I was told in my previous recipes that the link no longer works. Like you are generally very curious to see what it looks like, I found you one that looks completely similar to me, on Poubeau store. It is really imposing, but yet, I use it very often, notably to make buns. In fact, the central chimney makes it possible to reduce cooking times, and the bottom removable facilitates demoulding.
Of course, other molds can do the trick, especially those made of silicone. And if you don’t have a big enough mold, it is always possible to reduce the quantities by a simple rule of 3. You can then do it for example in the form of a cake.


I usually make this cake with Typo 00 or Oatmeal 000 flour. Type 45 should work just as well.

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