Marble Zebra Chiffon Cake

A stunningly patterned chiffon cake that’s as light as air and irresistibly soft, with delicate chocolate and vanilla layers swirling through every slice.

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️ Yield: 1 tube pan (10-inch / 25 cm)

⏱️ Prep Time: 30 minutes

⏱️ Baking Time: 50–60 minutes

Oven Temperature: 325°F (160°C)

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Ingredients

Egg Yolk Batter (Base)

• 6 large egg yolks (room temperature)

• 80 g (6 tbsp) granulated sugar

• 80 ml (1/3 cup) vegetable oil (neutral-flavored like canola or sunflower)

• 100 ml (scant 1/2 cup) milk (room temperature)

• 1 tsp vanilla extract

• 130 g (1 cup) cake flour, sifted

• 1 tsp baking powder

• 1/4 tsp salt

Egg White Meringue

• 6 large egg whites (cold)

• 1/2 tsp cream of tartar (or 1 tsp lemon juice)

• 100 g (1/2 cup) granulated sugar

Cocoa Batter

• 2 tbsp unsweetened cocoa powder

• 1 tbsp hot water (to dissolve cocoa)

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Instructions

Step 1: Prepare the Pan

• Use an un-greased chiffon tube pan (10-inch). Do not grease the pan—this helps the cake rise properly and cling to the sides.

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Step 2: Make the Egg Yolk Batter

1. In a large bowl, whisk the egg yolks and 80 g sugar until pale and slightly thickened.

2. Add oil, milk, and vanilla extract. Whisk until fully combined.

3. Sift in cake flour, baking powder, and salt.

4. Mix until smooth and lump-free, but don’t overmix.

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Step 3: Prepare the Cocoa Mixture

• In a small bowl, mix 2 tbsp cocoa powder with 1 tbsp hot water until smooth.

• Divide the egg yolk batter into two equal parts.

• Stir the cocoa mixture into one half to make the chocolate batter, leaving the other half vanilla.

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Step 4: Make the Meringue

1. In a clean, grease-free bowl, beat egg whites until frothy.

2. Add cream of tartar and continue beating until soft peaks form.

3. Gradually add 100 g sugar while beating.

4. Beat until stiff peaks form—glossy and holds shape when lifted.

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Step 5: Fold Meringue Into Batters

• Divide the meringue evenly between the vanilla and cocoa batters.

• Gently fold in using a spatula in 3 additions, being careful not to deflate the mixture.

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Step 6: Create the Zebra Pattern

1. In the center of your ungreased chiffon pan, spoon 2 tablespoons of vanilla batter.

2. On top of that, spoon 2 tablespoons of chocolate batter.

3. Continue alternating batters, always placing the new scoop directly in the center of the previous one. It will spread outward naturally to form the zebra pattern.

4. Gently tap the pan once or twice to release air bubbles.

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Step 7: Bake

• Bake in a preheated oven at 325°F (160°C) for 50–60 minutes.

• The top should be golden and spring back to the touch. A skewer inserted should come out clean.

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Step 8: Cool Upside Down

• Immediately invert the cake pan upside down using a bottle or pan’s feet to elevate.

• Let the cake cool completely (about 1 hour) before removing.

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Step 9: Release the Cake

• Use a thin knife or offset spatula to gently loosen the sides.

• Remove the center tube, then run the knife along the bottom to release.

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Tips for Success

• Room Temp Yolks, Cold Whites: Helps create a stable meringue and smooth yolk batter.

• Do Not Grease Pan: Essential for chiffon cakes to rise.

• Use Cake Flour: For a tender, airy crumb.

• Sift Dry Ingredients: Prevents lumps and ensures a uniform batter.

• Zebra Pouring: Keep spooning the batter into the center to maintain the zebra ripple effect.

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Optional Glaze (For Extra Flair)

• 1/2 cup powdered sugar

• 2–3 tsp milk

• 1/2 tsp vanilla or coffee extract
  Whisk and drizzle over cooled cake.

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Storage

• Store at room temperature for 2–3 days in an airtight container.

• Refrigerate up to 5 days, but allow to come to room temp before serving.

• Can be frozen for up to 1 month.