Chiffon Cake Recipe
Recipe Makes - 1 Cake
Step 1
Preheat your oven to 180°C
Step 2
Add the egg yolks, oil, water, vanilla, salt, and half of the sugar to a large mixing bowl
Step 3
Sift the cake flour and baking powder into the egg-yolk mixture in 3 batches. Fold over each time in between batches, ensuring you do not over mix
Step 4
Add the egg whites and cream of tartar into a large mixing bowl. Beat on medium-high speed while adding the remaining half of the sugar in 3 batches until you have firm peaks
Step 5
Add half of the beaten egg-whites into the egg-yolk mixture and fold gently. Add the other half and fold again. Be gentle when foldimg to avoid deflating the batter. It should look light and fluffy.
Step 6
Spray your ungreased chiffon cake tin with water to ensure it doesn't stick
Step 7
Pour the batter until 75% of the tin is full, this is to make sure it doesn't overflow.
Step 8
Bake for 25-35 minutes, depending on the size of your cake tin. It's ready when a toothpick inserted in the centre comes out clean and the cake is golden.
Step 9
Remove from oven and immediately invert the tin. Cool it as soon as possible by draping a cool, damp towel over the tin repeatedly until it is cool. Then remove the cake and invert it again before dusting with powdered sugae or frosting as desired.