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Carrot Chiffon Cake


  • 60g grated carrot

  • 3 egg yolk

  • 30g sugar

  • Pinch of salt

  • 30ml grapeseed oil

  • 35ml warm milk

  • 45g cake flour

  • 30g bread flour


  • 130g egg white

  • 35g sugar


  1. Place egg yolk, sugar and salt in a large mixing bowl. Whisk till thick and creamy.

  2. Whisk in oil, followed by milk and then carrot.

  3. Sift both flours. Add into mixture and mix using a balloon whisk.

  4. In another mixing bowl, whisk egg white till foamy. Whisk in sugar in 2 additions until stiff peaks formed.

  5. Fold meringue into mixture in 3 additions. Pour batter into a chiffon cake pan. Using a chopstick, gently swirl around to remove air bubbles.

  6. Bake in a preheated oven of 170degC for 35-40mins.

  7. When done, remove pan from oven and immediately turn it upside down and let cool. Remove cake from pan when cake is cooled completely.

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