Cinnamon Chiffon Cake

Cinnamon Chiffon Cake


This chiffon cake is made with oil which makes it super moist and the additional of cinnamon to this cake takes it over the moon.


  • 4 egg yolks
  • 30g/ 1Oz sugar
  • 40ml cooking oil
  • 40ml milk
  • 70g/ 2.5Oz cake flour
  • 5g cinnamon powder
  • 1g baking powder
  • Meringue: 4 egg whites + 55g sugar


  1. In a bowl, sift the cake flour, cinnamon powder and baking powder. Place egg yolks and sugar in another bowl, using a hand mixer, mix at high speed for a minute and a half.
  2. Add cooking oil in 2 additions, mix at medium speed for 30 seconds after each addition. Add milk and mix for 30 seconds.
  3. To make meringue: Place the egg whites in a bowl and add sugar in 2 additions, whip until glossy, stiff peaks form.
  4. Add the meringue in 3 additions, and mix well with a rubber spatula. Add flour mixture in 4 additions, and mix gently.
  5. Pour the batter in a chiffon cake pan and bake in a preheated the oven to 180°C, and bake for 20 minutes, then bake at 170°C for 10 minutes.
  6. When the cake is done, let it cool upside down on the flat surface for 1 hour before removing the cake from the pan and serving it.