Saturday, 14 January 2012

Easy and Delicious Vanilla Chiffon Cake!

8 Eggs (Seperated),
9 Tbs of Milk,
165g of Cake Flour,
9 Tbs of Oil,
150g of Sugar,
1 Tbs of Vanilla Extract.

1. Beat Egg Yolks, half of the Sugar, and Vanilla in a large mixing bowl until thick and pale.
2. Add the milk and mix on low speed with your electric mixer.
3. Scrape down the sides of the bowl, add oil and mix thoroughly until well combined.
4. Sift in the flour and fold it in gently and well mixed, scrape down the sides of the bowl once again.
5. In another clean mixing bowl, beat in the rest of the Sugar with the Egg Whites until stiff peaks are formed.
6. Gently fold the Egg Whites with the Cake batter using a Spatula in a slow motion.
7. Pour the mixture into a Cake Pan and even it out with a Spatula or by shaking the cake pan. You can use a tube pan which are traditionally used for Chiffon Cakes.
8. Bake at 180°C for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Decorate your cake with cream and fresh fruits or just serve on it's own! Enjoy!

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