Light Marble Cake (轻云石蛋糕)



I never like chiffon for 2 reasons:

  • It is very dry and airy and I tend to get choked when I am eating this.. It is too soft for my liking
  • It is very bland because most chiffon used normal cooking oil and I personally prefer butter cake


Based on the above two reasons, I have decided to modify my black sesame chiffon recipe and hopefully it can come out with a buttery chiffon. Since I wanted a buttery chiffon, I replaced the cooking oil with melted butter.. As I want it to be moister, I have increased the butter amount by about two fold..


Prior to the preparation, I “visualized” that it will be a tall  but moist soft and fluffy chiffon.. But based on my amended recipe, during the preparation, I found that the batter is slightly different from the chiffon batter.. It is slightly more watery.. I am worried about it’s outcome.. Since I have already prepared everything, I  continued to bake and see what it came out..


Constantly looking at the oven door, I noted that my “chiffon” did not rise that much, a bit of rising and I told myself that it may be a fail attempt and be prepared to throw the cake away.. I continue to bake for 45 minutes and when I took out the cake, well, it did not look like a chiffon but a butter cake.. Unsure if it will contract too much, I still used invert cooling method to cool the cake..


After the cake had cooled, I cut a piece and tried…. I like the cake for its special texture and buttery taste.. It is not soft and fluffy, It is not hard either. It is moist, slightly dense but with a fine texture. It taste like a hybrid between the normal butter cake and an ogura cake…


I have a hard time of naming this cake because:

  • It is not a chiffon cake though it was modified from a chiffon cake recipe and bake in a chiffon tube pan because it contain much more oil than a normal chiffon cake.. In addition, chiffon cake do not use butter as butter is much denser and that hinder the raising of cake..
  • It is not really a butter cake because its butter content is very little, only 80 grams (44% of total flour used).. Normal butter cake will have about 100% or more of butter to total flour ratio..
  • It is not a sponge cake though there are 6 eggs used because sponge cake uses very limited amount of oil or no oil too..


According to cake classification, this cake actually falls between chiffon and shortened cake classification. Unsure how to name it properly, I have decided to name it as “Light marble cake”



Servings: Prepared a 19 cm chiffon tube pan light marble cake


Ingredient A – For egg yolk batter portion

  • 6 egg yolks
  • 75 grams of icing sugar
  • 180 grams  of sifted cake flour
  • 80 grams of melted butter
  • 1.5 teaspoon of baking powder
  • 2 tablespoons of chocolate powder
  • 50 grams of fresh milk.

Ingredients B – For egg white beating

  • 6 egg whites
  • 75 grams of icing sugar
  • 1 tsp. of cream of tartar



  • Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.

  • Pre heat the oven to 170 degree Celsius.

PicMonkey Collage1

  • Beat the egg whites in a standing mixer until foamy. Add in 75 grams of icing sugar and 1 teaspoon of cream of tartar. Beat the egg whites until stiff peak form. Set aside for later use.

PicMonkey Collage2

  • In another separate mixing bowl, beat the egg yolks and sugar until light and pale. Gradually add in milk  and followed by the melted butter. Beat until well combined. Add in the sifted  cake flour and baking powder. Beat until well mixed. Take out from the machine and fold in the egg whites in 3 stages as swiftly and as lightly as possible.

PicMonkey Collage

  • Transfer 1/4 portion of the batter and sift in chocolate powder. Stir lightly and swiftly until well mixed. Transfer some beige batter to the chiffon tube pan followed by by the chocolate batter. Perform the same for the remaining.

  • Bake in the pre-heated oven of 170 degree Celsius for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Invert the chiffon tube cake pan during the cooling .




I hoped my pictures will appeal to you and convince you to trying baking the cake. It has a unique texture that is worth trying. It is moist and can slice beautifully as party snacks..


Hope you like the post today. Cheers and have a nice day.




4 thoughts on “Light Marble Cake (轻云石蛋糕)

  1. Hi! You’ve a really great recipe there. May I know how I can vary the ingredients to vary the flavors of the cake? I know I can use different flavored milks but can I use juice (to replace of the 50g milk cos some flavors aren’t available as milk but are found as juices)? I am okay without the marble effect. Thanks! You’re a really talented chef.🙂

    • Additional 1-2 tablespoons of powder of various Flavours should be ok . As far as liquid concern , just maintain the same volume . 1-2 teaspoons of Emulco , essences should have no effect on cake texture . Thanks for your kind words

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