I got this recipe from a friend whom have tried and revised, and finally perfected this recipe after more than 20 attempts. The texture is nothing close to any of the chiffon cakes that you can buy. In fact, it's nothing like the chiffon cake that I've grown up with. This recipes produces a very moist, spongy and flavourful cake, definitely to make you good friends with your neighbours.1 cup (7 to 8oz) plain flour
1/3 tsp baking powder
½ tsp salt
7-8 nos. eggs
1/3 tsp cream of tartar
½ cup vegetable oil
150ml (5oz) water
½ cup sugar
1 tsp vanilla essence
1 tsp pandan essence
1. Preheat oven at 180 degrees, fan forced.
2. Separate eggs.
3. Add ½ portion of sugar, sifted flour and baking powder, vanilla and pandan essence, vegetable oil, water and salt to egg yolk.
4. Beat for 10 minutes at slow/medium consistent speed.
5. Add the other ½ portion of sugar, cream of tartar to egg whites.
6. Make sure there is no oil/egg yolk. Make sure your whisks are cleaned.
Beat at very high speed for 3 minutes till stiff.
7. Fold egg yolk mixture into egg white mixture in one direction, rotating the bowl with hands.
8. Bake for 40minutes to an hour in a 23cm chiffon cake pan. Once removed from heat, do not put back into oven.
9. Cool the cake upside down.
I usually can't resist cutting the cake after 20 minutes of cooling.
do drop me comments when you try this recipe :)
3 comments:
well i didn't use your recipe but i did make a citrus chiffon cake a few weeks (months) back. rock! chiffon cakes are the best aren't they? :D this is a useless spontan comment because i am procrastinating instead of studying and because I LOVE YOU CELINE CHOO CHOO TRAIN!
looks loooks looks soooooooo goooooooood. please bake it when youre back!
omgosh, i'm the worst friend who doesn't reply! I just saw these 2 lovely comments.I love you too foong wing hang!! and i will bake it again, mel ;)
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