Nutty chiffon cake with vanilla cream filling

By Drum Digital
26 September 2014

Spoil guests with a tea-time treat that has everything – from a light and airy orange-flavoured cake base to a rich chocolate ganache topping!

Makes 1 cake

Preparation: 20 min

Baking: 30 min

5 eggs, separated

2 ml (½ t) cream of tartar

160 ml (? c) caster sugar

150 ml (? c) milk

100 ml oil

250 ml (1 c) self-raising flour, sifted

15 ml (1 T) finely grated orange zest

100 ml orange juice


250 ml (1 c) mixed nuts


250 ml (1 c) cream

30 ml (2 T) icing sugar

5 ml (1 t) vanilla essence


160 ml (? c) cream

200 g dark chocolate, broken

Preheat the oven to 180 °C. Grease a 20 cm ring cake tin.

Whisk the egg whites and cream of tartar together until soft peaks form. Gradually add 80 ml (? c) of the caster sugar, a little at a time, whisking well after each addition until stiff peaks form. Set aside.

In a separate bowl, whisk the egg yolks and remaining sugar until pale and fluffy.

Add the milk, oil, flour, orange zest and juice, whisking until combined. Add the egg white mixture in batches, gently fold it into the yolk mixture.

Pour the batter into the baking tin and bake for 30 minutes or until a skewer inserted in the middle comes out clean.

Nut topping: Meanwhile, spread out the nuts on a baking tray and roast for 7 minutes. Roughly chop and set aside.

Filling: Whisk the cream, icing sugar and vanilla essence in a bowl until stiff, being careful not to over-beat. Cover and chill until needed.

When the cake is completely cooled, carefully cut in half horizontally, using a serrated knife. Put the base on a cake plate and spread the flavoured cream on top. Replace the top half of the cake.

Chocolate ganache: Bring cream to just below boiling point in a small pan over medium heat. Remove from the heat, add the chocolate and whisk until smooth. Use a spatula to spread the mixture evenly over cake.

Sprinkle the chopped nuts on top.

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