My 1st attempt to bake a chiffon cake. I always feel that baking chiffon cake are so hard because of the fluffiness, must be gentle so that the cake doesn't sink back down once taken out from the oven Thanks to Peng's kitchen that have so much variety of chiffon cake. gonna try more.
Ingredients: A: 4 eggs yolk 100g plain flour 2 tsp baking powder 2 tbsp corn oil 90 ml orange juice
B: 7 eggs white 1/2 tsp cream of tartar 100g castor sugar
combine A in a bowl
Beat B until soft peak form. pour in sugar gradually
Fold 1/3 of the B onto A and stir gently. Once mix, Fold back A onto B, and stir gentle will all mix
Slowly pour into chiffon baking tin and bake 180 C for 30 minutes.
take our from the oven and turn upside down till cold