• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 3 large eggs
  • 1/4 tsp cream of tartar
  • 100g castor sugar
  • Grated orange rind from 2 oranges
  • 50g finely chopped seedless red dates
  • 50g corn oil
  • 60ml orange juice
  • 110g superfine flour
  • 1/2 tsp double-action baking powder
  • A pinch of salt


  1. Sift flour, baking powder and salt together. Grease and flour two mini chiffon cake pans.
  2. Whisk eggs, cream of tartar and sugar until fluffy and stiff. Add orange rind and red dates. Continue to whisk for a few seconds. Beat in orange juice and corn oil. Lightly fold in sifted dry ingredients.
  3. Turn batter into prepared pans and steam over rapid high heat for 25-30 minutes. Leave cakes in the mould till completely cooled, then remove cakes.

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