Tokaji wine is a Hungarian sweet wine — according to my husband the world’s first sweet wine (but I don’t know if this is true he tends to exaggerate about Hungarian achievements). I first saw this cake (really a torte) on Zingerman’s IG feed and felt I needed to make it immediately.

The only part of this cake requiring a bit of experience is the chiffon cake. The rest is easy: a whipped cream flavored with Tokaji wine fills and tops the cake; fresh raspberries in between the layers; sliced almonds on the side.

A chiffon is similar to an angel food cake but where an angel food cake is fatless a chiffon has fat in the form of oil and egg yolks. Like an angel food cake the leavening comes almost entirely from the meringue. So, that’s the challenge: whipping the egg whites into a stiff meringue and then being careful not to deflate the meringue when folding into the rest of the batter. Traditionally, meringue is folded into the batter using “J-folds” where you use your spatula to cut down the middle of the meringue, scoop underneath then up the side of the bowl and over in the form of a “J.” I picked up a different technique from Sherry Yard where you use the whisk to cut through the meringue thereby creating multiple cuts at once and the process goes faster. You can see how I used this technique here for a pandan chiffon.

Hungarian Tokaji Cream Cake

Two layers of vanilla chiffon filled with fresh raspberries and Tokaji wine whipped cream, topped with more Tokaji whipped cream and garnished with sliced almonds and more raspberries. The chiffon recipe is from "Zingerman's Bakehouse"
Course: Dessert
Cuisine: Hungarian


Vanilla Chiffon

  • 230 g sugar
  • 125 g cake flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 4 large eggs room temp, separated
  • 65 g vegetable oil ¼ cup
  • 80 g water ⅓ cup
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar

Tokaji Whipped Cream

  • 6 oz fresh raspberries reserve a few for garnish
  • 3 oz Hungarian Tokaji or other sweet wine
  • 630 g heavy whipping cream
  • 50 g sugar


  • 3-4 oz sliced almonds


  • Line two 9-inch cake pans with parchment but do not grease the pans. Preheat the oven to 375°F.
  • Combine 115 g of the sugar with the cake flour, baking powder and salt in a large mixing bowl. Stir with a whisk.
  • In a separate mixing bowl combine the egg yolks, oil, water and vanilla and beat to combine.
  • Add the wet ingredients to a dry ingredients and whisk until smooth.
  • In a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar. Whip on medium speed to soft peaks. Slowly pour in the remaining 115 g of sugar while continuing to beat. Increase to high speed and beat just to stiff peaks but stop before it becomes clumpy.
  • Gently fold the egg whites into the batter ⅓ at a time. Divide the mixture between the two cake pans. Have ready two baking sheets lined with parchment paper for inverting the cakes after baking.
  • Bake for 16-18 minutes or until the cake just springs back to the touch. Immediately invert the cakes onto the parchment lined sheet pans but do not remove the cake pans. When cool, loosen the sides with a dull knife, turn out onto cooling racks and remove the parchment paper.

Tokaji Whipped Cream

  • Combine the whipping cream, sugar and wine in the bowl of a stand mixer and beat to firm peaks.


  • Put one of the cake layers onto a serving plate. Cover the surface with raspberries by placing them pointy side up on the first cake layer. Reserve a few for the top if desired.Top with half the whipped cream and smooth with a spatula. Add the second layer of cake. Top with remaining whipped cream, reserving some for rosette decoration on top if desired.
  • Place the sliced almonds on the side of the cake by putting some on the palm of your hand and patting them on. Garnish top by piping whipped cream rosettes with a star tip.
  • Will keep in refrigerator for 2-3 days but allow to come to room temperature before serving.

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