Vanilla Custard Chiffon Cake

Rating (22 ratings)


80ml sunflower oil
4 egg yolks
120ml water
200g plain flour
200g Siucra caster sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
Ingredients for custard
250ml whole milk
3 large egg yolks
75g Siucra Icing Sugar
2 level tablespoons cornflour
1 vanilla pod


Line 2 x 7" cake tin or 2 x 1 lb loaf tin with with baking parchment. 

Whip the sunflour oil and egg yolks together until combined, then add water.

Sift together plain flour, baking powder and half the sugar. Stir into the egg mixture and whip for 1 minute.

Whip egg whites to soft peak. Gradually add remaining sugar and continue whipping for 2 minutes.

Fold egg white into egg yolk mixture. Divide mixture between the two cake tins, 2 x 2 lb loaf tins or 8 individual small cake tins.

Bake at 180°C for 20 minutes — test by sticking cocktail stick into cake, if it comes out clean the cake is ready.

Allow to cool completely on wire racks.

To Make Custard
To make the custard. Put the milk into a small saucepan.

Split the vanilla pod in half. With the back of a knife scrap the seeds.

Add both the vanilla pod and seeds to the milk.

Heat gently until just about to boil.

In a bowl beat the egg yolks, sugar and cornflour together until pale.

Then pour the hot milk onto the egg mixture, then stir.

Pour it into a clean saucepan, whisk constantly over a high heat until very thick.

Put into a bowl and cover with cling film. Allow to cool completely.

Make a small hole in the middle of the cake, fill it with the custard.

To make a chocolate chiffon cake add 175g plain flour and 25g cocoa powder to the cake instead of 200g of flour.  Then add 75g of 70% grated chocolate to the hot custard.  

Butter frosting and icing 250g unsalted butter — softened 250g Siucra icing sugar 1 teaspoon vanilla extract 2 packets of Siucra instant royal icing sugar

In a large bowl whisk butter, icing sugar and vanilla extract together for 5 minutes until light and fluffy. Spread a thin layer of the buttercream all over the sponge cake.

Place in the fridge for 1 hour to allow it to harden.

Make the Siucra instant royal icing sugar according to the instruction on the packet. Add a little extra cold water to make it a thick pouring consistency.

Dip the cakes into the icing, making sure each cake is completely covered evenly in icing. Place a wire rack on a baking tray.

Then put the cakes on the wire rack.

Allow the icing to set then decorate.

Recipe provided by Louise Lennox

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