Naartjie chiffon cake


The Great South African Bake Off - Past series

BBC Lifestyle



• 6 eggs, separated
• 225g flour
• 300g caster sugar
• 1tsp salt
• 1tsp baking powder
• 180ml naartjie juice
• 120ml canola oil
• 2tbsp naartjie zest
• ½tsp cream of tartar


• 500g icing sugar
• 100ml naartjie juice
• 1tsp naartjie zest

Preparation method


  1. Preheat the oven to 170°C.
  2. Using a paddle attachment, mix flour, sugar (minus 50g), baking powder, salt and naartjie zest. Beat until combined.
  3. Add oil, naartjie juice and egg yolks. Beat until smooth.
  4. In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining sugar.
  5. Fold egg whites through the flour mixture, in three batches, until just blended.
  6. Pour into ungreased tube pan and bake for 55-60 minutes.
  7. Invert once out of the oven onto a wire rack. Cool before removing.
  8. Dust with icing sugar or glaze.


  1. Gently whisk the juice and zest into the icing sugar to create a lump-free glaze.