De Rustica Chiffon Cake – Marbled Recipe

You will enjoy this easy to follow recipe for De Rustica Chiffon Cake – Marbled. We suggest you read through the recipe once before you put on your baking apron.

Never tried baking with Extra Virgin Olive Oil before? For the best flavor, be sure to choose a light, mild-flavor extra virgin olive oil that is light golden in color. For this recipe you can use De Rustica Estate Range Delicate.

Mix together:

1/4 cup sugar

1/4 cup cocoa

1/4 cup boiling water

Sift together:

2 1/4 cups flour

1 1/2 cups sugar

3 tsp baking powder

1 tsp salt

Make well in the centre and add:

1/2 cup De Rustica Estate Range Delicate Extra Virgin Olive Oil

5 egg yolks

3/4 cup cold water

1 tsp vanilla

Beat untill smooth at medium speed for 1 minute. Whip 7 egg whites (if possible, otherwise 5) till they hold their shape and gently fond into the mixture. Add cocoa mix to half of this. Pour into an non-greased ring mold, first the white mixture, then the cocoa mixture to have chocolate in the middle surrounded by the white cake. Bake for 45 minutes at 150ᵒC

Cool upside down in the pan. Smother in a layer of apricot jam and whipped cream.


Linda attended an international EVOO tasting panel leaders’ course in Imperia, Italy, and has presented tasting courses in SA, Australia and New Zeeland. She was the first member of the Savantes EVOO register in Australia and attended a Savantes refresher course in 2011. Linda attended a table olive panel leaders’ course in Madrid in 2014. She is a registered health and lifestyle coach with the Institute of Integrative Nutrition.(Taken from: The  Guide to Extra Virgin Olive Oil in South Africa, harvest 2016)