Chiffon Cake

Chiffon cake is a lovely light and creamy cake but you do need a chiffon cake mould.

Ingredients

3 Egg Yolks
20g of caster sugar
65 ml of Milk
60ml of Oil
65 of Plain flour
1/4 tsp of baking powder
3 Egg whites
45g of Further Sugar

For the Whipped Cream

300ml Double Cream
25g of Sugar

Method

1)Whisk  the Egg Yolks for 20 seconds then add  20g of sugar and whisk until it doubles in volume and becomes an ivory colour about 5 minutes.
2) Mix the Milk and oil then pour slowly in the mixture while whisking 30-40 seconds.
3) Then add the Flour and baking Powder and whisk for 30 seconds
4) In a different bowl  Whisk the egg whites for 2 minutes then add the 45g of sugar.
5) Then mix the Egg white mixture into the main cake mixture  a 1/3 at a time.
6) When thoroughly mixed add to the chiffon cake mold but don't forget to spray the cake mold with water before you add.
7) When you have poured the cake mixture in to the mold ,circle the cake mixture with a chop stick this will remove air.
8) Bake the cake at  170 oC 30-40 mins. Then cool down by putting the cake upside down
9) Use a  spatula to get the cake out
10) In a bowl , whip the cream for 2 minutes and add the sugar and whip more.
11) Then  spread evenly over the cake and Enjoy.


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