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Chiffon Cake Recipe with French Jam

Name: Chiffon Cake Recipe with French Jam
Cook time: 1 h
Yield: 4
Ingredients: x 3.00 Eggs; 110.00 gr Icing sugar; 70.00 ml Milk; 140.00 gr French Wheat Flour; 0.50 sachet Baking powder; 45.00 ml Vegetable oil; French Jam

Light, airy and delicately moist, chiffon cake with French jam is an elegant yet easy-to-make dessert. Discover our chiffon cake recipe, combining a feather-light sponge with the bright, fruity flavour of high-quality French jam for a refined finishing touch.

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Chiffon cake was created in the United States in the 1920s and takes its name from “chiffon”, the French word for a fine, lightweight fabric - a reference to its exceptionally soft and airy texture. You read that right: despite its French-sounding name, chiffon cake is not a traditional French recipe! Here, however, it is given a distinctly French twist by using French wheat flour, prized for its fine milling and lower protein content, which help create a tender, delicate crumb without toughness, ideal for light sponge cakes.

In this version, French jam takes centre stage, adding depth, colour and natural fruit sweetness to the cake. Whether swirled through the batter or served on top, a good-quality French jam elevates this simple dessert into something truly special. Ideal for afternoon tea, celebrations or casual gatherings, this chiffon cake with French jam shows how a light, timeless cake can be transformed by exceptional ingredients.

Ingredients For

Eggs x 3
Icing sugar 110 gr
Milk 70 ml
French Wheat Flour 140 gr
Baking powder  0.50 sachet
Vegetable oil  45 ml
French Jam

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Preparation

Preheat the oven to 150 °C.

Separate the whites from the yolks. In a bowl, whisk together the yolks, oil and milk.

In a separate bowl, mix together the flour, 80 g sugar, baking powder and salt. Pour into the first mixture and stir. 

Whisk the egg whites until stiff. When they start to become frothy, add the rest of the sugar a little at a time. Whip until you have a firm meringue.

Add a generous spoonful of egg whites to the mixture. Mix vigorously to soften the dough. Gently fold in the remaining egg whites using a spatula.

Pour into an unbuttered and unfloured 15cm tin. The cake must cling to the tin to ensure it stays in place.

Bake for 1 hour. To check doneness, stick the blade of a knife into the centre of the cake. It should come out dry.

Turn the cake upside down and leave it to cool completely before unmoulding. To do this, run the blade of a knife around the edges of the mould. Just before serving, sprinkle with icing sugar and top with a spoonful of the jam of your choice.