Light chiffon cake
235 Recipes
Recipe Rating
Preparation Time: 30 Minutes
Cook Time: 30 Minutes
Serves: Makes 1 two-layer cake
The light and fluffy crowd-pleaser
Ingredients
200ml (170 g) castor sugar
250ml (140 g) Snowflake cake flour
2ml salt
5ml cream of tartar
250ml fresh cream, whipped
5 extra-large eggs, separated
Fresh fruit such as strawberries, cherries and kiwi fruit
Method
- Beat egg yolks and gradually add half the sugar, while beating constantly, until mixture becomes light and creamy.
- Sift flour and salt together. Fold into egg mixture and mix until smooth.
- Beat egg whites until foamy, add cream of tartar and gradually add remaining sugar, beating until soft peak stage. Gently fold egg whites into cake mixture, using a metal spoon.
- Spoon mixture into a lined and greased, deep 23 cm round springform cake pan.
- Bake in a preheated oven at 180 °C for about 30 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
- Cut the cooled cake, horizontally, into two or three layers. Fill each layer with whipped cream and top with fruit.
