Chiffon cake

This chiffon cake recipe is adapted from one kindly provided by the NZ WI (Women’s institute) when we asked them to share a few of their best cake and slice recipes with our fans in New Zealand and Australia. Leonie, from the national WI executive rates it ‘scrumptious’ and having made and tasted it we agree!

It was originally submitted by Therese Smith the then President of Paroa WI for a recipe book printed a few years ago by Paroa WI- West Coast Federation of WI. We would like to thank Leonie and the ladies of the NZ WI for their help with this recipe.

  • Prep Time

    30 Minutes
  • Cook Time

    5 Minutes
  • Serves

    8 People



  • 150g butter melted
  • 2 tablespoons caster sugar
  • 300g plain sweet biscuits. Milk arrow root in Australia
  • or Wine biscuits, if your in New Zealand


  • 2 eggs
  • 1 tablespoon powdered gelatin
  • ½ cup warm water
  • ½ cup caster sugar
  • ½ teaspoon vanilla extract

to decorate 

  • 600mls thickened cream whipped to stiff peaks
  • 50g grated dark chocolate
  • 2 teaspoons ground or grated nutmeg (optional)

You'll Need

  • Multix Freezer bags
  • Multix Cling
  • Multix Bake
  • Multix Piping Bags and star nozzles


  1. Line a Swiss roll tin or slice tin with Multix Bake.
  2. Place 2 Large Multix freezer bags 1 inside the other. Place the biscuits in the bags and using a rolling pin crush them to a small crumb. In a large bowl add the crushed biscuits, 2 tablespoons caster sugar and the melted butter, stir with a large metal spoon until a the butter and crumb mixture is well combined.
    Transfer to the lined tin and press the crumb mix down firmly to from a base, using the back of the spoon.
  3. Soak the gelatin in the warm water in a small pan.  Separate the eggs, reserve the whites. Lightly beat the yolks and transfer to the pan with the gelatin and water.  On a very low heat stir the egg mixture until the gelatin has totally dissolved (normally 1-2 minutes). Allow the gelatin and egg mixture to cool but not set.
  4. Once the gelatin and egg mix has cooled so it’s just very slightly warm. In a electric mixer, whisk the reserved egg whites until very stiff, gradually whisk in the caster sugar and whisk for about 2 minutes or until the sugar is dissolved and the meringue is silky. Fold the egg and gelatin mix with the vanilla extract into the meringue until smoothly combined.
  5. Spread evenly over the biscuit base. Cover with Multix cling, place in the fridge and allow to set.
  6. Just before serving. Use the Multix piping bags Pipe whipped thickened cream of the top and dust with grated chocolate and a little ground nutmeg if you’re using it.