Marble Chiffon Cake: the easy recipe for a fantastic dessert

Total time: 60 Min
Difficulty: Low
Serves: 8 people
By Cookist

This Marble Chiffon Cake is not only easy to make, but it’s also an impressive dessert recipe. It’s the marble version of the classic chiffon cake. Because of all the eggs in the ingredients, the cake texture is airy, light, spongy, and moist—almost cloud-like.

You will need a tube pan for this one, and make sure not to use a non-stick pan to help the cake to rise. To make it, you need typical cake ingredients like flour, eggs, sugar, baking powder, and cocoa powder! The two batters are poured into the tube pan, alternating between the two flavors, to create a marbled look.


How To Make Marble Chiffon Cake

Start by making the batter. Fits beat together the egg yolks with sugar, oil, orange zest, and orange juice. Place a sieve on top of the mixing bowl and sift in the flour. Mix until smooth. Divide the batter between two smaller mixing bowls. Add cocoa powder to the one, and corn starch to the other. Mix until smooth.

In another clean bowl, beat the egg whites with the lemon juice and sugar until stiff peaks form. Divide the egg white into two and fold into the two batters. Pour the two batters into the tube pan, alternating between the chocolate and orange batter, to create a marbled effect. Bake at 160°C (320°F) for 40 minutes.


Make a double chocolate chiffon cake, by drizzling the cooled cake with a chocolate ganache. You can also serve it with an orange glaze: mix together ½ cup fresh orange juice and 1 lb. powdered sugar. Drizzle over the cake before serving.

Don’t use a non-stick pan to make this chiffon cake. If the sides are non-stick, the chiffon cake won’t be able to cling to the sides in order to rise high. For the same reason, you shouldn’t grease the pan either.

It’s essential to wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.

Make sure to uses the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white.

Add a pinch of salt to improve the flavor.

To make the chiffon cake keto-friendly, use gluten-free flour (or almond flour) and stevia instead of sugar.


How To Store Marble Chiffon Cake

Store the marble chiffon cake in an airtight container (at room temperature) for up to 3 days, or in the fridge for up to one week. 

Can you freeze Marble Chiffon Cake?

This marble chiffon cake can also be frozen for up to 3 months. Make sure to wrap it tightly with plastic wrap.

Egg yolks
Granulated sugar
20 g (1 1/2 tbsp)
Vegetable Oil
60 ml
orange, zest
Orange juice
80 ml (1/3 cup)
cake flour
120 g (1 cup)
10 g (1 1/2 tbsp)
Cocoa powder
10 g (1 1/2 tbsp)
Egg whites
Lemon juice
1 tsp
extra granulated sugar
80 g (1/3 cup)


In a bowl mix together egg yolks with sugar, oil, orange zest, and orange juice.

Sift in the flour.

Divide the mixture into 2 portions. Add cocoa powder in the first batter and cornstarch into the second batter.

Beat egg whites with lemon juice and sugar.

Divide into two bowls.

Put the white and dark mixture into the baking pan, alternating between the two batters. Bake at 160°C (320°F) for 40 minutes.

Serve and enjoy!

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