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Metrowiec – Polish meter-long cake

  • Author: polishhousewife
  • Prep Time: 20 min
  • Cook Time: 100 min
  • Total Time: 2 hours
  • Yield: 18 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish


Metrowiec alternates, delicate layers of light and dark chiffon cake with a creamy vanilla filling and finished with a chocolate coating.



light cake:

  • 3 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 5 tablespoons oil
  • 5 tablespoons water
  • 1 1/4 cups flour
  • 1 teaspoon baking powder

dark cake:

  • 3 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 5 tablespoons oil
  • 5 tablespoons water
  • 1 1/4 cups flour, less 2 tablespoons
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder


  • 2 cups milk
  • 4 egg yolks
  • 1/4 cup corn starch
  • 3/8 cup sugar
  • 1 teaspoon vanilla
  • 10 tablespoons butter


  • 12 ounces semi-sweet chocolate chips
  • 9 tablespoons butter


for the light cake:

  1. Preheat oven to 350. Prepare an 8 x 4-inch loaf pan by greasing and dusting with flour. Line the bottom with parchment paper.
  2. Separate 3 eggs. Mix the yolks with sugar until light and fluffy, add the vanilla, oil, and water. When combined, add the flour and baking powder.
  3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.Β  Pour batter into prepared pan and bake for 40 – 45 minutes, until a toothpick inserted in the cake comes out clean.
  4. Cool 10 minutes. Run a knife around the edges of the pan, remove cake and cool completely on a rack.

for dark cake:

  1. Follow the same process as for the light cake, but substitute 2 tablespoons of cocoa for 2 tablespoons of the flour.

for the filling:

  1. Mix 1/2 cup milk in a bowl with the egg yolks and corn starch.
  2. Add 1 1/2 cups milk and the sugar to a saucepan, heat until boiling. Everso slowly, add the hot milk to the egg yolk mixture, whisking constantly. I add as much milk as will fit in the bowl. Pour the egg yolk mixture into any remaining milk in the saucepan and bring to a simmer over medium – medium/high heat. Stirring constantly. I like to use a flat bottomed wooden spoon for this. As mine began to simmer, it started to look lumpy. I removed it from the heat and whisked it for a minute. The texture was fine, very creamy. Cool completely, covering the top with plastic wrap to prevent a skin forming (the wrap should be touching the top of the pudding, not the top of the pan).
  3. Beat the vanilla, butter, and the pudding a bit at a time, and beat until light and fluffy.

for the icing:

  1. Melt the chocolate and butter over medium heat, stirring frequently. Set aside to cool while you assemble the cake.

to assemble:

  1. Slice the cakes into 3/4-inch slices. Alternate the slices, so that you have two loaves that are both dark and light.
  2. Spread the filling between each layer, 1/3 – 1/2 inch thick. Pour the chocolate icing over the top of the cakes, using an offset spatula to frost the sides.
  3. Keep refrigerated. Remove from the fridge about 4o minutes before slicing to soften the chocolate a bit, so it will slice without cracking.
  4. When serving, slice the cake on the diagonal being sure to include at least three slices to get alternating colors.


An alternative chocolate topping: Combine all the ingredients, pour over the top, spreading on the sides with an offset spatula. 10 tablespoons butter, melted, 10 tablespoons cocoa, 11 1/2 cups powdered sugar, 5-6 tablespoons of milk

Keywords: Metrowiec, Polish, cake, dessert