Light Chiffon Cake



  • 5 extra large eggs, separated
  • 200 ml castor sugar
  • 250 ml Snowflake cake flour
  • 2 ml salt
  • 5 ml cream of tartar
  • 250 ml fresh cream, whipped
  • Sliced fresh fruit like strawberries and kiwi


  1. Beat egg yolks and add half the sugar until light and creamy
  2. Sift flour and salt and fold into egg mixture
  3. Beat egg until foamy, add cream of tartar and remaining sugar
  4. Beat until soft peak stage and fold into cake mix
  5. Spoon mixture into a greased, 23cm cake pan
  6. Bake at 180 °C for 30 minutes
  7. Turn onto a cooling rack and cool completely
  8. Cut the cake horizontally and fill with whipped cream and fruit
  9. Top the cake with more whipped cream and fruit

Watch the Episode