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Basic Chiffon Cake
Date added: November 5, 2007
- Servings: 1 change
- Calories per serving: 2,109
- Prep time: 15
- Cook time: 40
Ingredients
- 4 egg yolks, raw
- 115 ml water
- 80 ml oil, vegetable
- 1/4 tsp salt, table
- 2/5 cup sugar
- 3/5 cup flour, all purpose, bleached, enrich
- 1 tsp baking powder, continuous action
- 4 egg whites, raw
- 1/5 tsp cream of tartar
Recipe Method
1. Preheat the oven 350F. Line 1 8" round cake tin with baking paper on the bottom. Bring egg yolks, first part of sugar and vegetable oil into the mixing bowl and whisk a little bit.
2. And then add water, salt, flour and baking powder into the egg yolks stuff. Mix evenly till smooth and set aside.
3. Pour egg whites into the mixing bowl, whisk till soft peaks appear. Add sugar and cream of tartar and continue to whip till stiff.
4. And then mix egg white to the egg yolks stuff and till well combined. Pour the mixture into the 8" monld. Bake at 350F for 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Remove from the oven and immediately invert. When cake is cool down, remove from mould.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 2,109 | 105% |
| Fat 97g | 150% |
| Cholesterol 987mg | 329% |
| Sodium 1,079mg | 45% |
| Carbohydrates 305g | 105% |
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