Chiffon Cake

    1 hour 30 min

    This is a light and airy sponge cake that is a perfect candidate for birthday or wedding cakes. It also happens to be dairy free. Serve with fruit or decorate with your favourite Buttercream Frosting. You can use three 23cm round cake tins instead; simply decrease baking time as required.

    222 people made this

    Serves: 14 

    • 285g sifted cake flour
    • 300g caster sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 120ml vegetable oil
    • 7 egg yolks
    • 180ml cold water
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon extract
    • 7 egg whites
    • 1/2 teaspoon cream of tartar

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. Wash a 25cm tube cake tin in hot soapy water to ensure it is totally grease free.
    2. Measure flour, sugar, baking powder and salt into sieve. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla and lemon extracts to the well in the order that is given. Set aside. Don't beat.
    3. In a large mixing bowl, using an electric mixer, beat egg whites and cream of tartar until very stiff. Set aside.
    4. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour cake mixture into tin.
    5. Bake for 55 minutes. Increase heat to 180 C / Gas 4, and bake 10 to 15 minutes until done. Invert tin, but don't release cake until cool.

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    Reviews in English (69)


    Just fabulous this is is my mum's favourite cake and i make it every christmas and on her birthday ! please make it you'll love it!  -  23 Nov 2016


    I am a newbie when it comes to cooking, but that doesn't stop my enthusiasm! My first attempt at making this was FIRST CAKE FAIL. It was egg-y, dense, and rather lopsided. The second time I made this was a success! Light, fluffy, and delicious! Some tips for first-timers (of making any cake whatsoever): 1)When separating the eggs, be sure that there are no traces of yolk. Yolk may hinder the fluffiness of the whites. Also, when beating the whites, the highest speed to be used should be medium. 2) Mixing the yolk mixture first may be more beneficial if you tend to be a slow mixer. If the stiffened egg whites sit too long, they begin to "melt" or "re-liquify". 3)When folding the two mixtures together, be sure there are no lumps or streaks. This may sound obvious, but for newbies like me this is important to know. 4) Last but not least, if you're baking in two round pans rather than a big tube pan, watch the cakes carefully as they cook. They are guaranteed to burn or fail if they're in the oven for 55 minutes. I timed the cakes for 20 minutes and checked every ten minutes after that. I think it was a total of 40 minutes to create perfection. ^-^  -  30 May 2009  (Review from Allrecipes US | Canada)


    UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg whites determine how light & fluffy it is, so make sure you beat your egg whites until it's well risen before you add cream of tartar. AWESOME recipe, it didn't smell or taste eggy either. Thank you!!  -  10 May 2007  (Review from Allrecipes US | Canada)