Sunday, September 20, 2009

Chiffon Cake Base

A chiffon cake is a very light, sponge type of cake. It is typically served accompanied with flavourful sauces or other accompaniments, such as chocolate or fruit fillings.

Click here for my Mango Mousse cake recipe.
Click here for my Chinese Chestnut Sponge recipe.
Click here for my White Chocolate Strawberry Mousse cake recipe.


4 eggs (at room temperature), separated
1/4 tsp salt
50g caster sugar, sifted
1/4 tsp vanilla essence
75ml warm corn oil
110ml warm water
150g plain flour
¾ tsp baking powder
1/2 tsp cream of tartar, sifted
75g caster sugar, extra, sifted


  1. Preheat oven to 175°C. Grease and line a 20cm spring form cake pan.
  2. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar, 1 tablespoon at a time and whip until egg whites are stiff.
  3. Place egg yolks, salt, caster sugar & vanilla essence in a large mixing bowl and mix well with an electric hand mixer.
  4. Pour warmed oil into yolk mixture.
  5. Stir warm water into yolk mixture.
  6. Sieve plain flour and baking powder together and fold it gently into yolk mixture using a large metal spoon.
  7. Pour 1/2 egg white mixture into yolk mixture and fold until combined.
  8. Fold remaining yolk mixture into the remaining egg white mixture.
  9. Pour batter into prepared cake pan and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  10. Invert cake onto a wire rack and leave to cool. Then cut cooled cake into 2 layers.
Notes & Tips

Don't open the oven door while your cake is baking, otherwise it can flop in the centre. When your cake is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre.

Substitute corn oil with vegetable oil if none available

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