Cakes & Cookies

Chiffon Cake Recipe


500ml cake flour.
312,5ml sugar.
15ml baking powder.
3ml salt.
125ml oil.
5 eggs, separated.
180ml cold water.
10ml lemon juice.
5ml grated lemon rind.
2ml cream of tartar.


Preheat oven to 180°C.
Line the bottom of 2 layer – cake pans (220mm in diameter) OR a tube pan (250mm in diameter and 100mm deep) with baking paper.
In a bowl sift the flour, sugar, baking powder and salt together.
Make a well in the centre of the mixture.
Add into the well the oil, unbeaten egg yolks, cold water, lemon juice and lemon rind, in this order, and beat with a spoon or a beater until the mixture is smooth.
In a separate bowl beat together the egg whites and cream of tartar until stiff but not dry.
Fold the first mixture lightly into the stiffly beaten egg whites.
Pour the batter into the pan(s), bake for 25-30 minutes for a layer cake, or 40-60 minutes for one baked in a tube pan.
When the top of the cake is springy to the touch, it is cooked.
Remove from the oven and allow to cool slightly.
Loosen the sides of the cake with a knife and turn out onto a cooling rack.

VARIATION: Chocolate Chiffon Cake – Replace 50ml of cake flour with 50ml cocoa powder.