Chiffon Cake

Chiffon Cake

 

chiffon-cake-ck-1072219-x

 
Ingredients

  • 75ml         canola/vegetable oil
  • 4              egg yolks
  • 125ml       water
  • 1/2 Tbsp   vanilla extract (7.5ml)
  • 172g         all purpose flour
  • 28g           corn flour (shieved)
  • 2 tsp         baking powder
  • 1/2 cup     sugar (100g)
  • 1/2 tsp      salt
  • 4 egg whites
  • 1/2 cup sugar (100g)

 

Instruction
1.  Preheat the oven to 325ºF (160ºC). Lightly spray a 3 x 8 inch (7.5 x 20 cm) or 2 x 10 inch (5 x 25 cm) tube pan with canola oil cooking spray and flour the sides of pan.
2.  In a bowl, whisk canola oil and egg yolks until combined. Add water and vanilla extract.
3.  In a mixer bowl, sift together flour, 100g sugar, baking powder, and salt. Place the mixer bowl on the stand mixer.  Add egg yolk mixture and beat gently just to combine. Scrape down the mixer bowl. Beat at high speed for 20 seconds to fully aerate. Remove the mixer bowl from the stand-mixer and scrape down the mixer bowl. Set aside.
4.  In another mixer bowl, whip egg whites to foam. Slowly sift in second another 100g sugar and whip to firm peaks. Gently fold meringue into the reserved batter. Transfer the mixture to the prepared tube pan.
5.  Bake for about 45 to 50 minutes, or until a knife inserted in the cake comes out clean.
6.  Cool in pan for 10 minutes. Remove the cake from pan and cool thoroughly. Serve with fresh fruit or a berry sauce and whipped cream.

 

Chiffon Cake