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Chiffon Cake

One of the lightest, delicious cakes I have tasted, definitely give this recipe a go you won’t regret it.

What is Chiffon cake?

Chiffon Cake is a light airy cake made with a high number of eggs, the eggs are divided into yolks and whites,  the whites are beaten then added separately to create a cake that has a soft lightness like no other cake.  

Ingredients

  • 235g Sifted fine Self Raising Flour 
  • 150g Caster sugar
  • 150g Sugar and Crumbs Icing Sugar (Flavour of your choice)
  • 1 Tsp Salt 
  • 125ml Vegetable Oil
  • 7 Egg Yolks -Room temp
  • 7 Egg Whites- Room Temp
  • 188ml Cold Water 
  • 1/2 Tsp Cream of Tartar
  • 300ml Double Cream (optional)

Equipment List

2 x 8 inch cake tins

Mixer and whisk attachment 

Bowls 

Spatula

 

Method

1.   Preheat the oven to 160C (325F)  and grease the bottom of two 8 inch cake tins.

2.   In a large bowl sift the flour, add sugars and salt, make a well, add in the egg yolks, oil and water.  Set aside.

3.  In a clean mixing bowl attach a whisk, beat the egg whites until foamy, add in the cream of tartar, beat until the mix forms stiff peaks.  Set aside.

4.  Mix the egg yolk mix using the whisk attachment until smooth and creamy.  

5.  Remove the bowl from the mixer add 1/4 of the egg white and fold in gently, continue to add all the egg white, until all the mixture has been used.

6.  Separate the mix between the two cake tins, bake in the oven for 30 mins or until golden on the top, it springs back when pressed with your finger tip.

7.   Once baked remove from the oven, leave in the tin, flip the tin upside down onto a baking rack leave to cool in the tin upside down until completely cooled.

8.   Once cooled use a knife to score around the edge of the cake tin to remove the cake gently.

9.  Serve layered with flavoured cream and a sprinkle of icing sugar on the top.

To make the cream beat until thickened and add in 1 Tbsp of your chosen sugar and crumbs icing sugar.

Keep stored in the fridge for 3/4 days 

The sponge can be frozen for upto 3 months, wrap in clingfilm and then tin foil.  Thaw out in the fridge overnight.

 

 

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