VANILLA CHIFFON CAKE

This airy, and incredibly moist Vanilla Chiffon Cake is fluffy while being soft and springy.

This is delicious on its own or even with your favorite icing or glaze.

Amazingly easy to make and perfectly baked. In order to aerate the batter for this chiffon cake, large quantities of whole eggs—often enhanced with additional egg yolks—are whipped into a light and airy froth. A heavenly delight!

INGREDIENTS

• 1/4 cup vegetable oil

• 3 eggs, separated

• 90ml water

• 1/2 tablespoon vanilla extract

• 140 g all-purpose flour

• 3/4 cup granulated sugar, divided

• 1/2 tablespoon baking powder

• 1/4 teaspoon salt

INSTRUCTIONS

Preheat the oven to 160 degree C and prepare one 8” cake pan with parchment paper or butter.

In a mixing bowl, combine oil, egg yolks, water and vanilla until well combined.

Sift flour , baking powder and salt along with 1/2 cup of sugar and add them to the wet ingrediants,. Whisk until well combined.

Take the egg whites and whip them to soft peak. Gradually add the remaining 1/4 cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the batter in three parts.

Pour this mixture into the cake tin and bake for about 35 minutes until the middle of the cake springs back with lightly pressed, The top will not brown like a sponge cake.

Cool the cake completely in the pan. Slice and enjoy !

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