Chiffon cake _ photo
1 h
Average: 2.3 (7 votes)

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

Preparation

1

Preheat the oven to 150 °C. 

2

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

3

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

4

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. 

5

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. 

6

Pour into an unbuttered and unfloured 15.2 cm tin. The cake must cling to the tin to ensure it stays in place. 

7

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

8

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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