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Cream Chiffon Cake

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Cream Chiffon Cake

Ingredients

for 8 servings

  • 6 eggs, (separated and at room temperature)
  • ¼ teaspoon cream of tartar
  • ¼ cup oil (60 mL)
  • ½ cup milk (110 mL), room temperature
  • ½ cup all purpose flour (110 g)
  • ½ cup sugar (110 g)
  • 3 cups heavy cream (700 mL)
  • 1 cup icing sugar (200 g)
  • 2 teaspoons vanilla extract
  • fruit of decoration

Nutrition Info

  • Calories 586
  • Fat 50g
  • Carbs 37g
  • Fiber 0g
  • Sugar 30g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
  2. Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
  3. Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
  4. Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
  5. Once done, leave to cool completely inside the pan.
  6. Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
  7. Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
  8. Frost the cake with the cream and top with fresh fruits.
  9. Serve.

Ingredients

for 8 servings

  • 6 eggs, (separated and at room temperature)
  • ¼ teaspoon cream of tartar
  • ¼ cup oil (60 mL)
  • ½ cup milk (110 mL), room temperature
  • ½ cup all purpose flour (110 g)
  • ½ cup sugar (110 g)
  • 3 cups heavy cream (700 mL)
  • 1 cup icing sugar (200 g)
  • 2 teaspoons vanilla extract
  • fruit of decoration

Nutrition Info

  • Calories 586
  • Fat 50g
  • Carbs 37g
  • Fiber 0g
  • Sugar 30g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
  2. Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
  3. Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
  4. Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
  5. Once done, leave to cool completely inside the pan.
  6. Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
  7. Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
  8. Frost the cake with the cream and top with fresh fruits.
  9. Serve.

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