Name: Chiffon cake recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12
Ingredients: 185g (1¼ cups) self-raising flour; 40.00 ml cornflour; 215g (1 cup) caster sugar; ¼ tsp salt; 6 eggs, separated; 100ml canola oil; 2 tsp vanilla bean paste; ½ tsp cream of tartar; Icing sugar, to dust

by Amira Georgy Last updated on 06/22/2022

Moist and light as a feather, this chiffon cake is perfect for your next afternoon tea. It’s important to use an angel food cake pan for this recipe as it has built-in feet which helps the cake not deflate as it cools upside down. It’s available from kitchenware stores. - Amira Georgy

Ingredients

185g (1¼ cups) self-raising flour
2 tbsp cornflour
215g (1 cup) caster sugar
¼ tsp salt
6 eggs, separated
100ml canola oil
2 tsp vanilla bean paste
½ tsp cream of tartar
Icing sugar, to dust

Method

Step 1

Preheat oven to 160C/140C fan forced.
Step 2

Sift flours, caster sugar and salt into a large bowl.
Step 3

Whisk egg yolks, oil, vanilla and ½ cup water in a medium bowl. Add oil mixture to flour mixture and whisk until just combined.
Step 4

Use an electric mixer with a whisk attachment to whisk egg whites and cream of tartar until stiff peaks form. Fold ⅓ of the egg white mixture into flour mixture until just combined. Fold in remaining egg white mixture.
Step 5

Pour into a 25cm angel food cake pan. Bake for 55 minutes or until cake springs back when lightly touched. Immediately turn pan upside down and let cool for 1 hour.
Step 6

Gently run a butter or palette knife around edge of pan and turn out onto a serving plate. Dust with icing sugar and serve.