Haidee's Chiffon Cake


6 eggs + 1/2 cup sugar

1 cup sugar

2.25 cups flour

1 pkt baking powder (14 grams)

1 teaspoon salt

3/4 cup water

1/2 teaspoon cream of tartar

1/2 cup oil

1 Tablespoon lemon juice


2 pkts icing sugar (1 pkt = 100 gr)

lemon juice



  1. Sift flour and baking powder in stainless steel bowl.  Add sifted salt and 1 cup sugar.  Mix and make well in center.  Add (in this order):  oil, yolks, water, and lemon juice.  Beat smooth with wooden spoon, and set aside.
  2. Beat whites in mixer till frothy.  Add cream of tartar.  When stiffish, gradually add 1/2 cup sugar.  Beat till peaks form without dripping.
  3. Add (1) to (2), and fold in gently by hand.  DO NOT GREASE PAN!
  4. Bake at almost mark 3 (just over 2.5) for one hour.  Cool upside down.

Glaze – Method:

Boil water in double boiler.  Place icing suger in top section.  Switch off flame, and remove from double boiler.  Add little fo the boiling water to icing sugar.  Add lemon juice till runny.  Place back over double boiler, and let stand 15 minutes.  Mix with fork or spoon, and pour over cool cake.

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