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It has been ages since I bake a chiffon cake. With the new oven I have just got, I think I should start baking again, at least once a week.

This was my 2nd time trying to bake a chiffon cake. And yahoo…manage to do it successfully this time (using recipe from Alicia).

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

I think I better catch hold of the sales and get some baking promotional product while I could still get some good discount now.

This entry was posted on Wednesday, December 31st, 2008 at 7:35 am and is filed under Chiffon Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.