I am shit and lazy at separating eggs. I'll crack all of my eggs into one bowl , knowing full well that one of the yolks will eventually burst. And then I get angry when it does. 

With that in mind, when I was searching for a chiffon cake recipe to try a wee while ago, I simply chose the recipe that required the least amount of eggs to separate. Both the rationale and the outcome were brilliant. This is the only chiffon cake recipe I've ever tried and I've never felt the need to try another.

I love light, spongey cakes and this one is incredibly airy and fluffy. Super easy to eat, not too difficult to make (as far as chiffon cakes go) and looks pretty impressive. 

recipe adapted from Nigella

For the cake:
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
2 teaspoons cream of tartar
3 tbs unsweetened cocoa
1 ¼ cups sugar
5 large eggs, separated
½ cup canola oil
1 cup water

1 teaspoon vanilla
½ teaspoon cream of tartar

For the ganache:
1 cup heavy cream
250gm dark chocolate


  1. Preheat oven to 160˚C. 
  2. Mix flour, cocoa, sugar, baking soda, baking powder, salt and 2 teaspoons of cream of tartar together. Sift twice.
  3. Using a fork, beat together the egg yolks, water, vanilla and oil and add to dry ingredients. Mix well and set aside.
  4. Beat the egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky. 
  5. Pour the batter into the middle of the egg white mixture and gently fold together until just combined. Do not beat
  6. Pour into ungreased cake tin and bake for 1 hour.
  7. Once cake is baked, remove from the oven and immediately turn upside down and let it hang until cool.
  8. Meanwhile, to make the chocolate ganache, heat the cream in a pot until small bubbles appear.
  9. Remove from the heat and add in the chocolate, swirling the pot to make sure all the chocolate is covered with cream. Let sit, without stirring, for a few minutes.
  10. Stir until smooth. 
  11. Let the chocolate ganache sit at room temperature for at least 30 minutes.
  12. When ready, pour the ganache over the cooled cake and use a spatula to spread it evenly across the surface. Sprinkle with some chocolate flakes and enjoy.