Chiffon cake

 

Ingredients:

(1)

  • 10 eggs whites

  • 10 Tablespoons of caster sugar

  • ½ Teaspoon cream of tartar

(2)

  • 10 eggs yolks

  • 10 Tablespoons Milk

  • 1 tablespoon vanilla essence

  • 10 Tablespoons plain flour (sifted)

  • 1 ½ teaspoons baking powder

  • 10 Tablespoons vegetable oil

Method

  • Beat ingredients (1) until thick and frothy (large bowl)

  • Put ingredients (2) into a small bowl and mix thoroughly and strain.

  • Fold (2) into (1) gradually until mixed through

  • Pour into chiffon tin

  • Bake 180 degrees for 45-50 mins until cooked

  • Take out of oven and turn upside down

  • Wait until completely cold before cutting the cake out of the tin.

Note: the chiffon cake tin should have 3 legs.