1864_10208959741500900_7855817046813597458_n 12809516_10208959739900860_6115090567440408534_nHere’s the chiffon cake that you cannot tell is good for you. It is moist, soft and delicious, fragrant and pleasing.

Orange Buckwheat chiffon cake

Orange Buckwheat chiffon cake


Egg Yolk mixture

5 egg yolks (large eggs, 60g each)

1 teaspoon Nunatural stevia

20g corn flour

70g buckwheat flour or almond flour (milled till very fine)

A pinch of salt

Grated rind of 1 orange

65ml sunflower oil

85ml fresh orange juice

Egg Whites

7 egg whites (large eggs)

1/4 teaspoon cream of tar tar

40g raw caster sugar

1 teaspoon Nunatural stevia


    Egg yolk mixture
  1. Beat egg yolks till they turn very pale and reach the ribbon stage.
  2. Add the rest of the egg yolk ingredients and beat till smooth.
  3. Egg white meringue
  4. Beat egg white till frothy then rain in the sugar and cream of tar tar. Add the stevia. The total time for beating the egg white to get to the stiff peak is 4 minutes on the Kitchenaid at #6.
  5. Fold the egg whites into the egg yolk mixture, 1/3 at a time.
  6. Bake at 160C for 1 hour, placing the cake on a rack, with another tray of water below the rack. If you don't want the cake to crack, try covering the top of the cake and remove after the first 45 minutes of baking.
  7. Once cooked, take the cake out and turn it upside down.
  8. Unmold by cutting close to the pan using a sharp knife.

Normally, you should be able to get buckwheat from NTUC or any health store. But in case you cannot, here’s what I found on Amazon.

The Stevia I used is this one. I heard you can also purchase it at Phoon Huat, Singapore. Probably in many supermarkets as well.