Ingredients: Self Raising Flour, Caster sugar, egg, tartar, Corn oil and water
Seperate egg yolk and egg white
Self raising flour, water, corn oil, 75g caster sugar and egg yolk mix well
Beat egg white till fluffy then add in 1/2 Tsp of tartar follow by add in 75g of caster sugar bit by bit (not all in 1 shot)
Pour egg yolk mixture into white white and fold till mix well (take note do not over mix)
this is how it looks like
Pour the mixture into a 21cm chiffon pan
Baking in process
Invent the pan when take out from the oven
freshly bake basic chiffon cake
Yummy!!!
Ingredients:
4 egg yolks
80 ml water
70g caster sugar
120g self raising flour
1/2 cup (125 ml) corn oil
4 egg whites
1/2 tsp cream of tartar
70g caster sugar
Method:
Preheat oven at 180C.
1. Beat egg yolks, sugar and salt until sugar dissolves completely. Then, add water, oil and self raising flour. Mix well.
2. In another clean mixing bowl, whisk egg whites until frothy. Then add in cream of tartar whisk for a while then add in 70g caster sugar (divid into 3 part). Whisk until sugar dissolves. Continue whisking until egg whites form stiff peaks and shiny and would not fall off the bowl when overturned.
3. Pour the egg yolk mixture into the beaten egg whites and gently fold until egg whites and egg yolk mixture is smooth flowing and glossy
4. Pour batter into an 21cm chiffon mould and bang the mould before put into the oven to release excess air and then bake at 18- deg for 45-50 minutes or until skewer comes out clean .
5. When the cake is done inverted on a wire rack. Remove cake from the pan only when it is completely cooled.
