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Chiffon Cake

Recipe for the Chiffon Cake is included, including instructions to make it in the Thermomix Machine. If you want the complete set of recipes to make this cake, you will have to buy the book!

Course Dessert
Servings 10


  • 85 grams or ¾ cup cake flour
  • 63 grams or 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoon oil
  • 2 large eggs separated or 5 if doing a double cake
  • 3 tablespoons water
  • ½ teaspoon vanilla extract or paste
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon sugar
  • ¼ teaspoon cream of tartar



  1. Pre-heat oven to 325F or 160 C
  2. Line bottom of cake pan with parchment, but do not butter or spray it
  3. Sift together: flour, 63 grams sugar, baking powder and salt; set aside
  4. In a large bowl, whisk together oil, egg yolks, water, vanilla, and lemon zest

  5. Add sifted dry ingredients to wet and whisk until lump-free; set aside

  6. Fit your stand mixer with a whisk attachment and whip the whites on medium to high speed until soft peaks form; gradually add the one tablespoon measure of sugar combined with cream of tartar
  7. Continue to whip until stiff peaks form; do not over whip
  8. Using the spatula, gently fold 1/3 whites into the batter until whites have just disappeared and batter is thick; add remaining batter and very gently fold together until just mixed (be careful to not over fold)
  9. Gently pour batter in cake pan; smooth top
  10. Bake 30-35 minutes until centre springs back to touch or toothpick comes out clean

Recipe Notes

Materials and Equipment Stand mixer with whisk and paddle attachments 8 inch round cake pan parchment