Basic Chiffon Cake

Great for making layered cakes.

To my dear cousin Feli,

Here’s the basic chiffon cake recipe you asked for.

This cake is soft, moist, fine textured and fluffier than other chiffon recipes I’ve tried. It freezes well too. The trick is to whip the egg whites until glossy and almost stiff. It’s ready when the bowl is overturned the whites will not fall off. Bake at the lower rack of your oven and if you find your cake cracking, try baking at a lower temperature.

Have fun trying!

P/S Now, where’s that scrummy cornflakes cookie recipe you promised? LOL 


  • 4 egg yolks
  • 80 ml water
  • 70g caster sugar
  • 1/2 tsp salt (reduce to 1/4 tsp if u like)
  • 120g self raising flour
  • 1/2 tsp vanilla essence
  • 1/2 cup (125 ml) corn oil
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 70g caster sugar


  • Preheat oven at 160C.
  • Beat egg yolks, sugar and salt until sugar dissolves completely. Then, add water, vanilla, oil and self raising flour. Mix well.
  • In a clean mixing bowl, whisk egg whites until frothy. Add in the cream of tartar and 1/3 of the 70g caster sugar. Whisk until sugar dissolves before gradually adding in the rest of the sugar. Continue whisking until egg whites form stiff peaks and shiny and would not fall off the bowl when overturned.
  • Take a 1/4 of the beaten egg whites and fold in to the egg yolk mixture to lighten the batter. Gently fold in the rest of  the egg whites until well combined (until you see no streaks).
  • Pour batter into an 8 inch round deep cake tin with removable base or springform tin (no need to grease or line). 
  • Bake at lower rack of the oven for 40-50 minutes or until skewer comes out clean when plunged in the middle of the cake.
  • Cool inverted on a wire rack. Remove cake from tin when cake is cooled completely.