Sea buckthorn chiffon biscuit

  • 3 egg yolks
  • 5 egg whites
  • 210 grams (7.4 ounces) sugar
  • 140 grams (4.95 ounces) wheat flour
  • 60 grams (2.1 ounces) rice flour
  • 80 milliliters (2.7 fluid ounces) vegetable oil
  • 150 grams (5.3 ounces) mashed sea buckthorn
  • Pinch of salt
  • 2.5 teaspoons (3 teaspoons) baking powder


  • 360 grams (12.7 ounces) sour cream (20%)
  • 380 grams (13.4 ounces) condensed milk
  • 1 lemon (zest and juice)
  • 100 grams (3.55 ounces) red currants
  • 2 tablespoons pistachio chips


  • Stand Mixer or Hand Mixer

    For perfectly whipped egg yolks and whites, a stand mixer is ideal, but a hand mixer works just as well. Make sure to whip until soft peaks form for the best texture.

  • Baking Paper

    Essential for lining the cake mold to prevent the batter from sticking. Cut it to fit the bottom of the mold precisely.

  • 24 cm (9.4 inch) Cake Mold

    This will ensure your cake bakes evenly. Avoid greasing the sides to help the cake rise better.

  • Wire Cooling Rack

    Inverting the cake on a wire rack is crucial for cooling and maintaining the cake’s delicate texture.

  • Kitchen Scale

    Accuracy matters in baking, so use a kitchen scale for precise measurements.


Step 1

Preparation: Let’s give the floor to Zarina: “In my opinion, the sea buckthorn is the most ‘autumn’ berry. Not everyone understands its eccentric taste, but I personally adore it. You can cook a delicious sea buckthorn jelly or use it in various desserts, just like I often do. In this case, I wanted to try it in a biscuit dough. As a creamy layer, I suggest my favorite lemon-sour cream, which I've been using for a long time for cakes and pies based on spinach, carrots, beets, and pumpkins, as well as various fruits.

Step 2

Chiffon Biscuit: Whisk the 3 egg yolks with 160 grams (5.65 ounces) of sugar until fluffy. Make sure the sugar is fully dissolved.

Step 3

Add the mashed sea buckthorn and vegetable oil to the whipped yolks, and mix gently. Incorporate the ingredients slowly to maintain the fluffiness.

Step 4

Mix the rice flour and wheat flour with the baking powder. Sift them and gently mix with the yolk mass. Sifting the flour ensures a lighter texture.

Step 5

Whisk the 5 egg whites with a pinch of salt and 50 grams (1.75 ounces) of sugar until soft peaks form. Use a clean bowl to ensure the whites whip correctly.

Step 6

Fold the egg whites into the batter in three additions, gently folding each time. Folding gently prevents deflating the batter.

Step 7

Cover the bottom of a 24 cm (9.4-inch) mold with baking paper. Pour the batter into the mold without greasing the sides and bottom. Preheat the oven to 180°C (356°F) and bake for 60 minutes. A non-greased mold helps the biscuit rise better.

Step 8

Check the readiness of the biscuit with a skewer. Let the finished biscuit cool in the mold, turning it upside down on a wire rack. Remove the mold and baking paper. Let it stabilize for several hours. It's better to let the biscuit rest overnight before assembling the cake.

Step 9

Custard: Grate the zest of the lemon and squeeze the juice. Only use the yellow part of the zest for better flavor.

Step 10

Whisk the sour cream with the condensed milk. Add the lemon juice and zest gradually, continuing to whisk until it starts thickening. Adding lemon slowly ensures a smooth mix.

Step 11

Remove the baked crust from the biscuit with a knife. Cut the biscuit into three layers: the upper one slightly thinner for sprinkling. The other two layers should be of equal thickness. Grind the thin crust into crumbs. Use a serrated knife for better precision.

Step 12

Apply custard on the bottom layer, spread the berries, and cover with the top layer. Smear the top and sides of the cake with custard. Sprinkle with biscuit crumbs and decorate the center with pistachio chips to imitate a sunflower. Work swiftly with the custard to maintain texture.

Step 13

Place the cake in the fridge for several hours to soak. Enjoy! Allowing the cake to rest enhances the flavor.


📅 Hosting a small get-together? This Sea Buckthorn Chiffon Cake is sure to be a conversation starter! Serve with a side of hot tea or a refreshing lemon iced tea to complement the cake's citrus notes. 🍋

🌟 Perfect for autumn evenings, you can serve it alongside a warm apple cider or mulled wine. 🍷 The vibrant colors and flavors are sure to warm up any chilly evening.

If you want to get really fancy: Why not top each slice with a dollop of whipped cream and a sprinkling of grated pistachios? It adds a touch of luxury and crunch that will leave your guests wanting more. 🥄

Don't forget a sprig of mint and a few fresh red currants for that added festive look. It’s the little touches that make a big difference! 🌿


Gluten-Free Version 🍰: Substitute the wheat flour and rice flour with an equal amount of a gluten-free flour blend. Make sure it includes xanthan gum for better texture consistency.

Vegan Version 🌱: Replace the egg yolks and egg whites with a combination of aquafaba (chickpea brine) for whipping. For the custard, use a vegan sour cream and a dairy-free condensed milk, and swap in a plant-based lemon curd to keep the tangy flavor.

Whether you’re gluten-free or vegan, you can still enjoy the delightful flavors of this Sea Buckthorn Chiffon Cake with a few simple swaps! 🎂


  • Q: How do I know when my egg whites are whipped properly?

    A: Whip until soft peaks form which means that when you lift the whisk, the peaks slightly droop but still hold their shape.

  • Q: Can I use frozen sea buckthorn?

    A: Absolutely! Just make sure to thaw and drain any excess liquid before using in the recipe.

  • Q: Can I substitute the sea buckthorn with another fruit?

    A: Yes, you can use other tart fruits like raspberries or cranberries for a different flavor profile.

  • Q: How do I prevent the chiffon cake from deflating?

    A: Be gentle when folding in the egg whites and avoid overmixing to maintain the airy texture.

  • Q: Can I make the custard ahead of time?

    A: Yes, the custard can be stored in an airtight container in the fridge for up to 2 days.

  • Q: How do I get a smooth finish on the cake?

    A: Use an offset spatula for smoothing the custard, and apply it in layers for an even finish.

Nutrition facts

Recipe Yield:1 cake
Calories:Per slice
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:7g
Total Carbohydrate:40g
Total Sugars:25g