Friday, July 28, 2006
Vanilla Chiffon Cake Recipe
As promised, here is the recipe that i used to make my Vanilla Chiffon Cake...the most moist and light and airy cake ever!!!!!!! ^-^
You will need a chiffon pan or an angel food cake pan, small to medium size.
2/3Tsp Baking Powder
1Tsp Vanilla Essence
4 Egg Yolks
6 Egg Whites
Preheat the oven to 170°C
Sift the flour 3 times with the baking Powder
whisk half the sugar with the egg yolks until thick trippled in volume and has reached the Ribbon Stage (you can draw a ribbon with the mixture when you lift the whisk up and the ribbon stays for about 30 seconds or more)
Add the Oil, Water and vanilla essence and whisk until the mixture is well combined.
Add the flour and baking powder and mix until well combined (dont worry about folding it in)
In a large mixing bowl, whisk the egg whites (gradually adding the rest of the sugar) until stiff peaks have been formed and you can hold the bowl of egg whites over your head without any of the whites moving or falling on you.
fold the egg whites in thirds into the yolk mixture using a spatula and then pour into the cake tin. (do not grease the tin or line it with anything)
Bake for 50 minutes and as soon as it's done, take it out of the oven and flip it upside down to cool completely!!!
and voila the ultimate chifon cake recipe (its worked everytime for me!!!!!) Hope it works for you too!!!! ^-^