My aunt asked me ages ago to bake her a chiffon cake. Well, I finally got down to it and baked it for her.
A chiffon cake is a light and airy cake made so by whipping egg whites and not using butter. I began with pastry flour, baking powder, sugar and salt. I made a well in the middle and added egg yolks, oil, water and vanilla.
Gently mixed these ingredients together until smooth. Set aside.
I had separated eggs. The egg yolks were mixed in with the other ingredients so now I was going to make use of the egg whites. Using the mixer, I whipped the egg whites and cream of tartar until peaks formed.
Next the egg whites were gently folded into the rest of the batter.
Then poured the batter into my prepared tube pan. Baked at 325 for about 40 minutes.
Top side, just out of the oven.
Flipped out once cooled. Nice golden colour I say. From the little bits of cake I tried, it was sweet and yes, light in texture.
Turned out well I think. Hope my aunt likes it. =)