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custard chiffon cake

Merelyn’s Custard Chiffon Cake . . . Mother’s Day 2015

We thought that Mothers’ Day was the perfect day to share this unique recipe. It comes from Merelyn’s mother, who gave it to Merelyn shortly before sadly passing away. Merelyn treasures this recipe like no other, and feels her mother is with her every time she makes it. Have a look at this beautiful video where you will learn all the secrets of the Chiffon Cake, and gain a special insight into a special relationship.

Custard Chiffon Cake

175 g self raising flour
1 teaspoon cream of tartar
35g (¼ cup) custard powder
6 large eggs, separated
345 g (1 1/2 cups) caster sugar
1/2 tsp vanilla extract
80 ml (1/3 cup) extra light olive oil or vegetable oil
170 ml (2/3 cup) warm water

Preheat oven to 180C/350F. You will need an angel cake (chiffon) tin (see note). Do not grease it.

Sift the flour, cream of tartar and custard powder together three times to ensure they are fully combined.

In an electric mixer, beat the yolks with 230 g (1 cup) of the sugar until pale and creamy, then add the vanilla. Pour the oil and warm water into a jug. While the yolks are still beating on low speed, add the flour mixture and the oil and water at the same time, beating until just incorporated.

In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining sugar and continue to whisk until the egg whites are stiff but not dry. Very carefully fold the batter into the egg whites with a metal spoon until just incorporated. Pour the mixture into the cake tin. Bake for 1 hour, or until a skewer comes out clean when inserted into the cake.

After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. (the cake will be dangling upside down.) It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing. When cool, run a knife around the outside of the cake and the funnel. Lift the base out of the tin, then use the knife to ease the cake off the base.

Serves 12

Note: For the best results, you need to use a high- sided cake tin (25 x 10 cm deep) with an inner funnel and removeable base; do not use a non-stick tin. It is important to use an ungreased cake tin, which will allow the batter to cling to the side of the tin as it rises.

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