Molasses Chiffon Cake


IMG_5225.JPGMolasses Chiffon Cake

3 large eggs yolk
113g flour
40g caster sugar
1/2 tsp Clabber Girl Double Acting Baking Powder (or 3/4 tsp baking powder)
1/4 tsp salt
60g vegetable oil
80 g home made liquid molasses (made my own by melting molasses with some water)

3 large eggs white
40g caster sugar
1/4 teaspoon cream of tartar



1. Prepare your molasses if making your own. Add 50g of molasses and 30-40g of water and cook on low heat; stir until molasses has melted and allow to cool completely. Measure out required weight.

2. Sift together the flour, salt and baking powder. Set aside.

3. In a large mixing bowl, place the yolks, oil, salt, molasses and beat with a hand whisk until all ingredients are incorporated.

4. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 40g of sugar. Beat to stiff peaks but not dry.

5. When the meringue is almost done, add the flour to the yolk batter and whisk quickly to incorporate until mixed.

6. 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.

7. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.

8. Bake at 150C for 50 minutes. Remove from oven and invert immediately to cool.






  1. JudithSeah said

    Thank you so much for this lovely recipe… Have a blessed day! 


    Sent from Samsung tablet

    Liked by 1 person

  2. Yet another perfect cake… Love colour too.


  3. Molly said

    What is liquid molasses?


    • jeannietay said

      It’s also called treacle.


      • Molly said

        Can I use golden syrup? Is it the same or they’re different?


      • jeannietay said

        It’s different but you can use it and named it golden syrup chiffon:D


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