fluffy chiffon cake

Fluffy Chiffon Cake


Chiffon cakes are some of the most beautiful cakes you’ll find in a bakery case. They are tall, with an airy, even crumb that promises every bite will be light and fluffy.


  • 200ml (170 g) castor sugar250ml (140 g) Snowflake cake flour2ml salt
  • 5ml cream of tartar
  • 250ml fresh cream, whipped
  • 3 large eggs, separated


  1. Beat egg yolks and gradually add half the sugar, while beating constantly, until mixture becomes light and creamy.
  2. Sift flour and salt together. Fold into egg mixture and mix until smooth.
  3. Beat egg whites until foamy, add cream of tartar and gradually add remaining sugar, beating until soft peak stage.
  4. Gently fold egg whites into cake mixture, using a metal spoon.
  5. Spoon mixture into a lined and greased, deep 23 cm round springform cake pan.
  6. 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.
  7. Run a thin knife around the edge of the pan to loosen the cake, then transfer it to a cake stand to serve. Store leftovers in an airtight container.