Simple Chiffon Cake

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.

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Gently mixed these ingredients together until smooth. Set aside.

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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.

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Next the egg whites were gently folded into the rest of the batter.

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Then poured the batter into my prepared tube pan. Baked at 325 for about 40 minutes.

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Top side, just out of the oven.

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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.

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Turned out well I think. Hope my aunt likes it. =)

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