Chiffon cake is light, but still moist and full of flavour. This is always a favourite at the tea table.
- 1 hr + cooling
FOR THE CAKE
- 500ml cake flour, sifted
- 375ml castor sugar
- 15ml baking powder
- 3ml salt
- 125ml sunflower oil
- 6 eggs, separated
- 180ml water
- 3ml cream of tartar
FOR THE ICING
- 100g soft butter
- 750ml icing sugar, sifted
- 80-125ml milk
- For the cake, preheat oven to 160°C. Sift together the flour, sugar, baking powder and salt. Make a well in the centre and add the oil, egg yolks and water. Stir in until combined.
- Beat the egg whites with the cream of tartar until stiff peaks form. Fold into the flour mixture in 3 batches.
- Grease the base of a 25cm chiffon pan or ring mould and pour in the batter. Bake for about 35 minutes, or until a testing skewer comes out clean. Turn the tin over and leave to cool completely before removing from the pan.
- For the icing, beat the butter until creamy. Add the icing sugar, a little at a time, until incorporated. Beat in enough milk to create a spreadable icing. Spread over the top of the cooled cake.
- Make an orange chiffon cake by replacing the water in the cake with orange juice and adding the zest of 1 orange. Replace the milk in the icing with orange juice.
- Make a layer cake by baking the batter in 2 x 22cm round cake tins. Sandwich cooled cakes together with about 180ml lemon or orange curd. To make your own citrus curd, bring 60ml water, 60ml orange juice and 30ml lemon juice to a boil on medium-high. Stir in 80ml sugar and 30ml cornflour until smooth and thick. Remove from heat and stir in 1 beaten egg. Return to medium heat and stir in 15ml butter, pinch salt and zest of 1 orange. Cook, without boiling, for 1 minute.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: February, 2020