Chiffon cake _ photo
1 h
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Chiffon Cake with French Jam

Learn how to make a delicious light and fluffy Chiffon Cake with Taste France Magazine! This classic delicacy takes its name from its airy, sponge-like texture. Elevate it with the finest French Jam for a delightful, fruity finish.

Ingredients For

  • x 3
  • 4 oz
  • 2 oz
  • 5 oz
  • 0.50 sachet
  • 1.50 oz



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 15.2 cm 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. 

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