You are going to love this Easy Chiffon Fruit Cake. I have seen similar recipes circulating for a number of years. I have reservations that such a simple recipe could produce an amazing result. So, I finally gathered enough courage and baked this cake and I’m delighted that I did.
It is, without a doubt, the easiest fruit cake you can make. Whilst the recipe is simple, it does require a little forward planning. Although not the traditional fruit cake most of you are familiar with (made with candied or dried fruit, nuts, and spices). This yummy but light dessert will surely compliment any meal.
Haven’t tried baking anything yet? Worry not! All you need is finesse and a sharp eye when making the meringue and you’ll be alright. Do you need special equipment for this recipe? Well, I used a stand mixer for making the meringue but you can also use hand mixers or a wire whisk. One skill that you also need to master here is flipping the cake. You need to flip the cake upside down after baking so the chiffon cake will hold its form. I included a video on our FB page on how to make this if you need a reference.
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Tips for Chiffon Fruit Cake
- Ingredients should be in room temperature
- Folding the meringue into the batter should be done gently to avoid deflating the cake when baking.
Chiffon Fruit Cake
- 3 cups canned fruit cocktail syrup drained
For Chiffon Cake
- 1 cup cake flour sifted
- 1 tsp baking powder sifted
- ⅛ tsp salt sifted
- 4 egg yolks
- 6 tbsp sugar
- ¼ cup vegetable oil
- ¼ cup + 1 tbsp milk or water
- 4 egg whites
- ⅛ tsp cream of tartar
- 6 tbsp sugar
- Pre-heat oven at 160° C or 320° F and line baking pan (12 in x 12 in) with parchment paper
- With the syrup drained from the fruit cocktail. Spread the fruits at the bottom of the pan.
Making the chiffon batter
- Sift cake flour, baking powder, and salt in one small bowl and set aside.
- In another two medium mixing bowl. separate egg white from the yolks. Set aside the egg whites for later use.
- Whisk egg yolk with a wire whisk then gradually add sugar until pale in color. Add the vegetable oil and whisk. Lastly, add the milk and whisk for a couple of seconds.
- Add the cake flour, baking powder, and salt to the egg yolks in 3 batches while whisking. Mix ingredients well until flour is completely dissolved. Set Aside
Making the meringue
- Take bowl with the egg whites and whisk on high using the whisk attachment, until it becomes foamy. Add the cream of tartar into the bowl and whisk for 2 minutes. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until soft-stiff peaks form for approximately 2 minutes.
Combining the batter and meringue
- Transfer 1/3 of the egg whites to the batter and fold gently. Add the remaining egg whites doing the same folding technique. Transfer batter into the baking pan with fruits.
- Bake for 45 minutes or until a toothpick comes out clean. Remove from the oven and flip the cake upside down to a cooling rack and allow to cool completely before removing the parchment paper.
- Transfer on a serving dish and enjoy. Bon Appetit!