Chiffon Cake

12 Cakes - Chiffon Cake

1. Separate the yolk from white.

2. Beat the egg white until stiff.

3. Beat the egg yolk then add oil, sugar, vanilla essence and water forming a creamy texture.

4. Sift the dry ingredients into the yolk mixture and blend together.

5. Fold the egg whites into this batter.

6. Dust the cake pan with flour.  Do not apply grease as the cake must stick to the sides to retain height!

7. Pour the mixture into a cake pan.

8. Bake on 180°C for 30min.

9. Remove from the oven and carefully flip the cake pan over a tray, leaving the cake in the pan.

10. Allow the cake to cool in this position, then use a knife around the outer and inner edges to release the cake from the pan.