12 Cakes - Chiffon Cake - Alternate
Ingredients
5 Eggs (separate yolk and white)
1 Cup Cake flour
2 Tablespoon Cake flour
1 Cup Castor sugar
2 Teaspoon Baking Powder
1/2 Cup Hot water
1/2 Cup Oil
1 Teaspoon Vanilla essence
Instructions
Cake Mixture
Separate the yolk from white.
Beat the egg white for 1 min using the "K" whisk - until stiff peaks appear.
Add the baking powder and beat for 10 min until fluffy and stiff.
Leave aside.
Sift the flour, castor sugar and baking powder into another bowl.
Add egg yolk, vanilla essence, oil and mix then add the boiling water to the bowl and mix for a further 2 min.
Fold the egg white into the flour mixture.
Dust the cake pan with flour. Do not apply grease as the cake must stick to the sides to retain height!
Pour mixture into chiffon pan.
Bake on 180°C for 30min.
Remove the cake from the oven and allow to rest for 1/2 min.
Flip the cake pan over and allow to stand on a plate.
As it cools, the cake will drop onto the plate - around 5-10 min.
Sometimes it may not fully release from all sides, then carefully release using a knife all around the inner and outer edges.