Baileys Chiffon Cake by Vanessa Tay

Yield: 7" round tube pan, removable base


3 egg yolks
40g caster sugar
45ml baileys original flavour
1 tsp instant Nescafe Gold
25ml hot water ** Dissolve the coffee powder with hot water, set aside
35ml vegetable oil
80g cake flour
½ tsp baking powder
Ingredients of meringue
3 egg whites
⅓ tsp cream of tartar
60 gm caster sugar


Preheat oven to 160C

Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine.
Add in vegetable oil gradually, whisk to combine.
Add in baileys and coffee. Whisk to combine. Sift in the cake flour, baking powder and whisk till the flour is fully incorporated. Do not over mix. Set aside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles from. Add cream of tartar and mix well. Add the sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold-in the meringue into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just combined.

Pour batter into the ungreased tube pan.
Bake in pre-heated oven at 160 degC for 50 minutes or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately, allow it to cool completely before removing from the pan.