Strawberry Jam Chiffon Cake


This is the jam that I used, less sugar

This is the jam that I used, less sugar

Strawberry Jam Chiffon Cake

4 egg yolks
70g corn oil
115g strawberry milk – I blended 50g strawberry jam with 70g milk to get this
150g Cake flour
1 tsp baking powder
1/4 tsp salt
Few drops of strawberry emulco

4 egg white
1/8 tsp cream of tartar
90g fine sugar


1. In a large mixing bowl, combine the first 7 ingredients together using a hand whisk. Set aside while you prepare the meringue.
2. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 90g of sugar. Beat to stiff peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
4. Pour into a 18cm tube pan and bake in preheated oven at 150C for 60-70 minutes. Cool inverted on a rack. Cool completely before slicing.



  1. Gina said

    Thanks for sharing the recipe. Looks good.ay I know ify he size of the 18cm tin , is it the same as 8 in tin or 7in. Thx

    Liked by 1 person

    • jeannietay said

      It’s 7″ measured from the top.


  2. Karen (Luvswesavory) said

    Oh I like this brand of strawberry jam too. Like this fluffy tall strawberry jam chiffon cake !


  3. Amelia said

    Hi Jeannie, glad to see you in your new blog. You are truly a chiffon cake Queen. Your chiffon look so cottony soft and fluffy. This strawberry version look really good. Thanks for sharing.

    Have a nice week ahead,regard.

    Liked by 1 person

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