Chiffon cake with slices cut next to a sieve of icing

Chiffon cake

Name: Chiffon cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 5 eggs separated; 80g caster sugar; 100g self-raising flour (or sponge flour), plus extra for the tin; 3 tbsp vegetable oil or another neutral-tasting oil, plus extra for the tin; 5 tbsp milk; ½ tsp baking powder; 1 tsp vanilla extract; ¼ tsp cream of tartar; icing sugar for dusting (optional)

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Serves 10

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 3 out of 5.2 ratingsRate

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Try this stunning bake from Good Food community member Jade_N. Light, airy and low in sugar, its fluffiness is achieved by folding whipped egg whites into the batter

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

5 eggs

separated
80g caster sugar
100g self-raising flour

(or sponge flour), plus extra for the tin
3 tbsp vegetable oil

or another neutral-tasting oil, plus extra for the tin
5 tbsp milk
½ tsp baking powder
1 tsp vanilla extract
¼ tsp cream of tartar
icing sugar

for dusting (optional)

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Nutrition: Per serving (10)

kcal148
fat7g
saturates1g
carbs16g
sugars8g
fibre0.4g
protein5g
salt0.27g

Method

step 1

Heat the oven to 170C/150C fan/gas 3½. Whisk the egg yolks in a large bowl with 20g of the sugar, the flour, oil, milk, baking powder and vanilla extract until just combined, being careful not to overmix. Set aside.
step 2

Beat the egg whites in a separate large bowl using an electric whisk (or do this in a stand mixer) until foamy. Whisk in the remaining sugar in three small additions until just combined, then add the cream of tartar. This process should take about 6-8 mins. Continue to whisk the egg whites for about 5 mins, or until the mixture holds stiff peaks and is thick and glossy.
step 3

Gently fold the whipped egg whites into the batter, a third at a time, until fully combined. Do not overmix, as you want to keep as much air in the batter as possible.
step 4

Generously oil a 20cm angel food cake tin, or a 22-23cm bundt or ring tin. Sift over some flour to coat the tin in a thin, even layer. Pour in the batter and gently tap the tin on a work surface a few times to ensure it's in an even layer. Bake for about 40 mins, or until a skewer inserted into the centre comes out clean. Invert onto a wire rack and leave it to cool completely before removing the tin. To do this, gently run a cutlery knife around the edge to loosen. Serve in wedges dusted with icing sugar, if you like.

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A star rating of 3 out of 5.2 ratings

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