White Eggnog Chiffon Cake Recipe

By Recipe by Jessica Brook & Photography by Chris Court

White Eggnog Chiffon Cake Recipe

Bring out the big guns this holiday season and treat friends and family to this show stopping White Eggnog Chiffon Cake Recipe.

White Eggnog Chiffon Cake Recipe

Serves 8

  • 21⁄3 cups (275g) plain flour
  • 11⁄3 cups (295g) caster sugar
  • 1 tbsp baking powder
  • 1 tsp salt flakes
  • 1⁄2 cup sunflower oil
  • 1⁄2 cup coconut milk
  • 5 eggs, separated
  • 2 egg whites
  • 1⁄2 tsp cream of tartar
  • 1⁄2 cup thickened cream
  • 1⁄2 cup sour cream
  • 1 tbsp brandy
  • 1 tbsp icing sugar
  • 1⁄4 tsp grated nutmeg
  • 1 tsp vanilla bean paste
  • 1⁄4 cup pearl sugar, to decorate
  • 1⁄4 cup dried jasmine flowers, to decorate


Italian Meringue

  • 1 1⁄2 cups caster sugar
  • 1⁄4 tsp cream of tartar
  • 3 egg whites


How to make our White Eggnog Chiffon Cake Recipe: 

1. Lightly grease 2 x 18cm round cake tins, line the base and sides with baking paper. Preheat the oven to 180°C (160°C fan forced). Sift the plain flour, sugar, baking powder and salt into a large bowl. Make a well in the centre and add the sunflower oil, coconut milk and egg yolks and whisk until smooth.

2. Meanwhile, place all 7 egg whites and the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment, and whisk until very stiff peaks form. In 3 batches, fold the egg whites into the batter (do not over-mix).

3. Divide the batter between the 2 tins and bake in the oven for 45-50 minutes, or until the cakes spring back when gently pressed. Remove from the oven and allow to cool in the tins for 5 minutes, then turn out onto a wire rack lined with baking paper to cool completely.

4. Trim the top of each cake so they’re both level, then cut each cake in half horizontally. Place the thickened cream, sour cream, brandy and icing sugar in the bowl of a stand mixer fitted with the whisk attachment, and whisk until stiff peaks form. Add the nutmeg and vanilla and mix to combine. Spread 1⁄3 cup of the cream mixture over 1 cake half.

5. Top with another cake half and repeat the process until you’ve used up all the cream mixture and cake halves. The top cake half should not have any cream on it. Place the cake on a cake stand and refrigerate.

6. Meanwhile, to make the Italian meringue, place 1 cup of the sugar and the cream of tartar in a small saucepan with 1⁄3 cup of water. Place over medium heat, stirring well to dissolve the sugar. Bring to the boil and cook for 4 minutes. Meanwhile, place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment, and then whisk on high speed until soft peaks form. Add the remaining caster sugar one spoonful at a time and whisk until the sugar is dissolved.

7. With the mixer whisking, slowly pour the hot sugar syrup into the meringue. Whisk until the meringue is cool.

8. Spoon the meringue over the chilled cake and spread to cover. Decorate with pearl sugar and dried jasmine flowers.


TIP: Dried jasmine flowers are available from most Asian supermarkets, but you can use any edible dried flowers you like. 


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