Sweet corn chiffon cake

6 servings
15 min
25 min
Very Easy


Number of serving: 6
Egg Yolk Batter

6 egg yolks

50 gm caster sugar

60 ml cooking oil

250 gm canned sweet corn

1/2 tsp corn essence

few drops yellow colouring

120 gm plain flour

30 gm santan powder

Egg white foam

6 egg whites

1/2 tsp cream of tartar

100 gm caster sugar


  • To Make egg yolk batter, combine egg yolks, sugar, oil, sweet corn puree, essence and coloring in a mixing bowl. Fold in flour and santan powder until forms batter.
  • To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak forms.
  • Gently fold beaten egg white foam into egg yolk batter until blended.
  • Pour batter into ungreased 9 in tube pan. Bake in a preheated oven at 170°C for 30-40 minutes or until cooked.
  • Remove from oven, invert cake onto table until completely cooled.

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