Vanilla Chiffon Cake
My daughter's favorite cake...she's clever to pick one with no butter and I don't blame her.
Chiffon cakes makes an ideal tea time treat given it's light and fluffy texture, and the big slice you had, wouldn't even count!
We treat ourselves with a dollop of freshly whipped cream and some strawberries.
A
115ml water
85ml vegetable oil
100g sugar
4 egg yolk
150g flour
1 tsp baking powder
1/4 tsp salt
B
4 egg white
90g sugar
1/8 tsp cream of tartar
In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and tartar powder and beat on high speed until stiff peaks form.
Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
Pre-heated oven at 170 deg C.
Sieve flour, baking powder and salt together, set aside.
Place egg yolks in a mixing bowl, add sugar. Mix by hand till its creamy.
Drizzle in the oil, whisking at the same time till the mixture is well combined.
Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. Do not work vigorously, but rather use a slow motion to blend in the egg white in until the batter is well combined.
Bake for 50 mins or until the cake surface turns golden brown, and a skewer inserted into the center comes out clean.
The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the centre of the pan lets the hot air circulate so the heat can reach the centre of the cake
Remove from the oven and invert the pan immediately. Let cool completely before removing the cake from the pan. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume
To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the centre core. Release the cake and run the knife along the base of the pan to remove the cake.
Done....jue.
The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the centre of the pan lets the hot air circulate so the heat can reach the centre of the cake
Remove from the oven and invert the pan immediately. Let cool completely before removing the cake from the pan. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume
To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the centre core. Release the cake and run the knife along the base of the pan to remove the cake.
Done....jue.
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