Filled Apricot Chiffon Cake

A tasty cake is suitable for diabetics.


  • for the cake:
  • 80 ml sunflower oil
  • 4 egg yolks
  • 120 ml water
  • 1 1/2 teaspoon vanilla extract (sugar free)
  • 200 g plain flour
  • 2 tsp baking powder
  • 200 g sugar equivalent (splenda)
  • 4 egg whites
  • for the filling:
  • 1 tin apricots (in natural juice)
  • 1 tub frommage frais
  • 1 tsp gelatine


  1. For the cake:
  2. Whip the sunflour oil and egg yolks together until combined, then add water and vanilla extract
  3. Sift together plain flour and half the splenda, and the baking powder. Stir into the egg mixture and whip for 1 minute
  4. Whip egg whites to soft peak. Gradually add remaining splenda and continue whipping for 2 minutes
  5. Fold egg white into egg yolk mixture
  6. Divide mixture between the two cake tins
  7. Bake at 180°C for 20 minutes – test by sticking cocktail stick into cake, if it comes out clean the cake is ready
  8. Allow to cool completely on wire racks
  9. For the filling:
  10. Strain the apricots and keep the juice.
  11. Purée the apricots.
  12. Put 1 tbsp of apricot juice into a small cup and sprinkle gelatine on top and leave for 5 minutes.
  13. Melt gelatine in microwave or in a pot of water.
  14. Mix into apricots and then fold in the frommage frais.
  15. Allow to chill for 1 hour in fridge.
  16. Cut cake in half length ways and divide filling among the layers.


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