Chiffon sponge cake

    1 hour 10 min

    A chiffon cake is a very light sponge cake made with oil and beaten egg whites. It is the perfect base cake for any special occasion as you can fill with cream or decorate with icing. If you don't have a specific chiffon cake tin with a hole, just use any 25cm diameter tin that is at least 10cm high.

    33 people made this

    Makes: 1 25cm cake

    • 290g plain flour
    • 300g caster sugar
    • 2g salt
    • 1 teaspoon vanilla extract
    • 16g baking powder
    • 6 eggs
    • 8g cream of tartar
    • 200g water
    • 120ml vegetable oil
    • 1 lemon, zested
    • icing sugar, as needed

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven 160 C / Gas 2.
    2. Sift flour, sugar, salt and baking powder into a large bowl.
    3. Separate the eggs. With a clean whisk and in a clean, dry bowl, whisk the egg whites until stiff and glossy, adding cream of tartar at the half way stage.
    4. Place egg yolks in a separate bowl; add water, oil, vanilla extract and lemon zest. Mix with an electric beater or whisk vigorously to incorporate air. Fold in sifted flour, then fold in beaten egg whites until well combined. Pour the cake batter into an ungreased chiffon cake tin.
    5. Bake in preheated oven for 50 to 60 minutes, or until a skewer inserted into the cake comes out clean. Place the cake tin on a wire cooling rack and leave to cool for 10 minutes before turning the cake out onto a serving plate to cool completely.
    6. Decorate as you like or simply dust with icing sugar and serve.

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