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Cream Fruit Chiffon Cake

Servings
Ingredient Amount
Cake Flour 60g
Eggs (separated) 3 large
Caster Sugar (for yolk batter) 20g
Caster Sugar (for meringue, add in 3 batches) 40g
Whole Milk 40ml
Neutral Oil (neutral-tasting, no olive oil) 30ml
Salt 1 pinch
Heavy Cream (for whipping, ≥35% fat) 200ml
Icing Sugar (for whipped cream) 20g
Fresh Fruit (strawberries, mango, blueberries, kiwi — any combo) to taste

Method

Prep

  • Preheat oven to 150°C (top and bottom heat)
  • 6-inch removable-base round tin (do not grease — chiffon needs to cling to the sides)
  • Meringue bowl must be completely clean, dry, and grease-free

Steps

Yolk batter

  1. Whisk egg yolks3 large with caster sugar20g until pale and slightly foamy
  2. Add oil30ml and mix; add milk40ml and mix
  3. Sift in cake flour60g, fold with a spatula in a Z/cut motion until no dry flour remains (no circular stirring — develops gluten)

Meringue

  1. Add salt1 pinch to egg whites3 large, beat on low until large bubbles form; add 1/3 of sugar40g
  2. Increase to medium; when smooth, add another 1/3 sugar
  3. When clear tracks appear, add remaining sugar; beat on high to stiff peaks (bowl can be inverted, tip stands straight up)

Fold & bake

  1. Fold 1/3 of meringue into yolk batter until combined (work quickly, don't deflate)
  2. Pour mixture into remaining meringue; fold until completely uniform with no white streaks
  3. Pour batter from about 15cm height into tin to pop large air bubbles; tap tin twice on counter
  4. Bake on lower rack at 150°C for 50–55 minutes
  5. Done when a skewer inserted in the centre comes out clean

Unmould

  1. Remove from oven and immediately invert over a bottle or rack; cool completely (~1 hour) — it will collapse if left upright
  2. Run a thin knife around the edges, then push out the base

Cream & decorate

  1. Beat heavy cream200ml with icing sugar20g over a bowl of ice water to soft-firm peaks (holds shape but still silky)
  2. Apply a thin crumb coat first, then a thicker outer coat; smooth with a scraper
  3. Arrange fruit as desired

Key Tips

  • ✅ Meringue is everything — bowl must be grease-free, no yolk in whites
  • ✅ Fold with J-stroke or cut-and-fold, never circular (deflates and develops gluten)
  • ✅ Do not grease the tin — the batter needs to grip the sides to rise
  • ✅ Invert immediately out of the oven, before it has a chance to collapse
  • ✅ Whip cream over ice water, especially in warm weather — it prevents splitting
  • ⚠️ Refrigerate after decorating; best eaten within 2 hours
  • 🌡️ Every oven runs differently; adjust ±10°C based on how the top is browning

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