If you’re looking for a dessert that stands out for its incredible lightness and impeccable look, the Piumino Cake with Jam and Chocolate Chips is exactly what you need. It’s not just a simple cake: its name comes from the “feathery” texture and the characteristic quilted surface pattern that resembles a down comforter. In this version, the freshness of lemon zest blends with the indulgence of dark chocolate, while jam diamonds create an irresistible color and flavor contrast. Preparing the piumino cake is a foolproof way to impress your guests at breakfast. Follow my tips for a flawless result!
If you like soft cakes, try the lemon loaf cake, it’s irresistible. Also great is the 12-tablespoon apple cake or the chocolate cake. If you love ring cakes you must try the Nuvola Nene bundt cake or the marbled bundt cake, easy and very tasty.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for your Piumino Cake
- 2 eggs
- 1 2/3 cups 00 flour (all-purpose)
- 3 oz granulated sugar
- Half sachet baking powder
- Half lemon zest
- 3.4 fl oz milk
- 5 tbsp neutral seed oil (e.g. sunflower)
- 1 pinch salt
- 3.5 oz dark chocolate chips (about 1/2 cup)
- 2/3 cup jam
Steps to prepare the piumino cake
Start by cracking the 2 eggs into a large bowl. Beat them together with the sugar using a hand whisk or electric mixer until the mixture becomes pale and frothy. Slowly stream in the seed oil and the milk, continuing to mix gently. This step is the secret to achieving the typical texture of the piumino cake, which should remain hydrated and light as a cloud.
Sift the 00 flour together with half a sachet of baking powder and add it gradually to the liquid mixture. Mix well to remove any lumps, then scent the batter with grated lemon zest and a pinch of salt. Lightly dust the dark chocolate chips with a little flour before folding them into the batter: this trick prevents them from sinking to the bottom and ensures an even distribution in every slice of your soft cake.
Line a pan (about 9–9.5 in / 22–24 cm) with parchment paper. Pour in the batter and level it carefully. Put the jam into a piping bag fitted with a smooth thin tip. Pipe parallel lines across the surface and then cross them in the opposite direction to form diamonds, creating the classic “quilted” effect typical of the piumino cake. Bake in a conventional oven at 356°F for about 40–45 minutes.
Once baking is complete, remove the cake from the oven and let it cool completely in the pan. The jam will remain soft and slightly indented among the risen diamonds, enhancing the visual effect. Before serving, dust with powdered sugar, which will settle only on the risen parts, leaving the jam gleaming in the grooves.
Tips for a perfect result
Precise piping bag: Don’t cut the piping bag tip too large; a small opening will allow you to trace thin, precise lines for a truly professional piumino effect.
Jam consistency: If your jam is too firm, warm it slightly for a few seconds or stir in a teaspoon of water to make it fluid and easy to pipe.
Warm eggs: Using room-temperature eggs allows them to incorporate more air, which is essential for the lightness of this cake with chocolate chips.
Delicious variations you can try
Vanilla aroma: If you don’t like lemon, use vanilla extract to flavor the batter; it pairs beautifully with strawberry jam.
Cocoa batter: Replace 30 g of flour with 30 g of unsweetened cocoa powder for a chocolate piumino cake with a more intense flavor.
Hazelnut piumino: Swap the jam for hazelnut spread for an ultra-indulgent version that kids will adore.
Storage and suggestions
Pantry: The cake stays very soft for 3 days under a glass dome, keeping its fluffy texture intact.
Perfect for dipping: Thanks to its airy consistency, it’s ideal for dipping in cold milk or afternoon tea.
Gift idea: Its distinctive look makes it perfect as a gift for a friend or to bring to a Sunday brunch.
Now it’s your turn!
The Piumino Cake with Jam and Chocolate Chips is a dessert that wins over the eyes first and then the palate. It’s very easy to make, but the quilted effect makes it immediately special and refined. Make it and let us know if it also made you want to take a nap on this soft cloud before eating it! And you, do you prefer the contrast of apricot or cherry jam? Tell me in the comments, I’m curious to read your favorite pairings!
FAQ (Questions & Answers)
Can I use yogurt in the batter?
Yes, you can replace the milk with 125 g of plain yogurt (about 1/2 cup). Your piumino cake will be slightly denser but even moister and more flavorful.
The jam spread too much during baking, why?
Most likely the jam was too runny. Try using one with a higher fruit percentage and less syrup to keep the pattern well defined.
Which oil is best to use?
Sunflower or corn oil is ideal because they are neutral and won’t interfere with the aroma of the lemon zest.
