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Chiffon Cake


– Egg (Grade A) 6
– Caster Sugar 80g
– Lemon Juice 1 tsp
– Honey 1 tbsp
– Laleli Virgin Olive Oil For Cooking 2 ½ tbsp
– Self-Raising Flour 75g

Cooking Method

  1. Separate egg white and egg yolk.

  2. Stir honey into egg yolk, mix well. Add virgin olive oil for cooking and stir evenly.

  3. Beat egg white till frothy, add caster sugar and lemon juice, continue to beat until stiff peaks formed.

  4. Fold in 1/3 of the egg white mixture into egg yolk mixture, stir well. Gently fold in the balance of the egg white mixture until blended.

  5. Sift in self-raising flour and stir evenly.

  6. Pour the batter into tube pan (8 inch) and bake in a preheated oven for 40 minutes at 175 C.

  7. Remove the pan from the oven & invert immediately.

  8. Let the cake cool completely before remove it from the pan (about 1~1.5 hours).

  9. Cut and serve.
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