Landi’s Peaches and Cream Chiffon Cake | Rhodes Quality

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7 Large eggs, separated
180 ml (¾ cup) Cold water
120 ml (½ cup) Canola oil
10 ml (2 tsp.) Vanilla extract
15 ml (1 Tbsp.) Lemon zest
250 g (2 cups) All-purpose flour
15 ml (1 Tbsp.) Baking powder
300 g (1 ½ cups) Sugar, divided
5 ml (1 tsp.) Salt
2ml (½ tsp.) Cream of tartar
30 ml (2 Tbsp.) Castor sugar

500 ml (2 cups) Whipping cream
1 X 410 g can of Rhodes Quality Peach Slices


Preheat the oven to 160˚C. In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine. Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 g) of sugar and 1 teaspoon of salt. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk well. In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy.

Gradually, add the remaining sugar and beat until soft peaks form and the egg whites are glossy. Pour the egg yolk batter into the egg whites and fold to combine with a spatula. Divide the batter between 2 ungreased 21 cm round cake pans.

Bake for 40-50 minutes, then increase the temperature to 180˚C and bake for another 10-15 minutes, or until a toothpick inserted in the centre of the cake comes out clean. While the cakes are baking, make the fresh cream frosting. Whip the cream until it forms soft peaks, add 2 tablespoons of castor sugar and whip until combined. Add the vanilla extract, whisk and refrigerate. Remove the cakes from the oven and cool them upside down.

Once cool to the touch, slide an offset spatula around the edges to release the cakes from the pans. Cut off the tops of the cakes so that the surfaces are flat and smooth. Set one cake on a cake platter or serving dish. Spread fresh cream over the top of the cake with an offset spatula, and top with some Rhodes Quality sliced peaches.

Cover the fruit with buttercream. Place the other cake on top. Spread buttercream over the top while keeping the sides exposed. Decorate with Rhodes Quality peach slices and a sprig of mint.
Cooking Tip

Not greasing your cake pans will help the chiffon cakes rise.


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