Chiffon Cake

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  • 6 Eggs (grade A)
  • 80 g Caster sugar
  • 1 tsp Lemon juice
  • 1 tbsp Honey
  • tbsp Laleli Virgin Olive Oil For Cooking
  • 75 g Self-raising flour

Cooking Method

  • Separate egg white and egg yolk.
  • Stir honey into egg yolk, mix well. Add virgin olive oil for cooking and stir evenly.
  • Beat egg white till frothy, add caster sugar and lemon juice, continue to beat until stiff peaks formed.
  • 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.
  • Sift in self-raising flour and stir evenly.
  • Pour the batter into tube pan (8 inch) and bake in a preheated oven for 40 minutes at 175°C.
  • Remove the pan from the oven & invert immediately.
  • Let the cake cool completely before remove it from the pan (about 1-1.5 hours).
  • Cut and serve.