Edna’s chiffon cake
"When she arrives, all the ingredients are waiting for her on the kitchen bench” - Leanne
When I think of the texture of a Chiffon Cake, I picture tissue paper, pink ballet slippers, and sugared almonds. Don't ask me why, it somehow just sparks images of delicate pink things. I had never made one of these glorious cakes before, but it soon became evident that I have been missing out. When making it, I soon realised that the aim was to whip as much air into it as possible. So, with great gusto, I did. And it was well worth it.
The recipe belongs to Edna. And I'm told that she is famous for it (certainly something to be proud of being famous for!). The cake is light and airy and feels like you’re eating a cloud and I can certainly understand why it is a family favourite. We all have that one cake (or dessert) that we hope will make an appearance at a family gathering, and I have a feeling this is one of them.
Words from Leanne - Edna’s daughter
Mum is famous for her chiffon sponge and always makes it when she comes to visit because my Aunty Robyn LOVES it. When she arrives all the ingredients are waiting for her on the kitchen bench and when she heads back home to Sydney, she always makes one on her departure.
Edna’s 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.
