Divine Chiffon Custard Cakes

2 servings
15 min
40 min



For Topping:


  • Preheat the oven to 350F/180C.
    Lightly grease the cake pan and dust with flour. as I wanted to make this cake for my son, so used two stout cake pans. Any small and round oven proof dish can be used, incase stout cake pan is not available.

    In a medium bowl, first mix the dry ingredients - flour, sugar, custard powder, orange rind, baking powder and baking soda.
    In another bowl whisk egg yellow. Beat egg white with electric blender until light and fluffy.
    Gently fold the oil, sugar and flour mix to make smooth consistent batter.
    Add a dash of vanilla extract and chopped nuts, if desired.
    Fill the cake pans with 2/3 rd of the batter.
    Swirl a few drops of Chocolate syrup in the middle (with spoon) to get a Marble effect.
    Bake the cakes for ~40 minutes until they are light golden brown (and start smelling divine !!!).
    To check if the cake is ready, insert a fork in the middle, if the fork comes out clean, the cake is done.
    If it is not done, bake for another 5-10 mintes, while keeping an eye on it.Let the cakes cool down before doing any icing/decorations.

    For Topping:
    Take the cakes out of the pan.
    Spread a thin layer of hersheys chocolate syrup on one cake and place second cake on top of this.
    Squeeze another layer of dark chocolate syrup on top of the second cake. Decorate with white chocolate morsels ( I used morsels by nestle) the way you like or with fresh rasberries and strawberries.


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