No image available
Member recipe

Mari's chiffon cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 10

A light, never-fail sponge

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 American cups flour
  • 1 American cup sugar
  • 3 tsp. baking powder
  • 1/2 cup salad oil
  • 8 or 9 egg yolks
  • 3/4 cup cold water
  • 2 Tbs. grated orange or lemon peel, optional
  • 8 or 9 egg whites
  • 1/2 tsp. cream of tartar


    1. Sift dry ingredients into a large bowl and make a well in the centre
    2. Add the next 4 ingredients in order given and stir till smooth
    3. Beat egg whites and cream of tartar till stiff peak stage
    4. Gradually pour yolk mixture over, gently folding till just blended
    5. Fill ungreased large ring mold 1/2 to 3/4 full
    6. Bake 180 degrees C 1 - 1 1/2 hours
    7. Remove from oven and turn upside down while still in pan, allowing cake to drop out (or remove it yourself carefully) when cool.
    8. Serve with fruit and or cream, or drizzle with lemon icing

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Oct, 2012
Add new method line 3.a. - stir a couple of tablespoons of the beaten egg whites into the 'other stuff' batter to loosen the mixture. This will help to fold the two gunges together in step 4. Rather than a ring mould, it works in a 23cm springform suitably gresed/lined. and while I'm on - the flour is plain flour (300gms), the sugar is caster sugar c220gm (golden caster is good), and the oil is about 120ml of sunflower oil. The water is 180 ml. It does work, modified as above, although I wasn't terribly impressed and can think of better things to do with that many eggs! (Santiago cake for one!)
16th Oct, 2012
This recipe instruction does not make sense. I WOULD NOT EVEN TRY IT
16th Oct, 2012
This recipe instruction does not make sense. I WOULD NOT EVEN TRY IT
19th Dec, 2011
This was the worst cake ever! The mixed batter that is to be folded in to the egg whites was thick like a dough and did not fold in at all. There was no sweet at all. I'll never bake this again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.