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Chiffon Fruit Cake

You are going to love this Easy Chiffon Fruit Cake. It is, without a doubt, the easiest fruit cake you can make. This yummy but light dessert will surely compliment any meal.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Filipino, International
Keyword: chiffon cake, chiffon fruitcake recipe
Servings: 6
Author: Mia


  • 3 cups canned fruit cocktail syrup drained

For Chiffon Cake

  • 1 cup cake flour sifted
  • 1 tsp baking powder sifted
  • tsp salt sifted
  • 4 egg yolks
  • 6 tbsp sugar
  • ¼ cup vegetable oil
  • ¼ cup + 1 tbsp milk or water

For Meringue

  • 4 egg whites
  • 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!


You can also use handheld mixer to make the meringue but it will take more time to achieve the consistency.