Vanilla Chiffon Cake

60 mins
Serves 8
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Directions

  1. 1Separate 6 egg yolks from egg whites
  2. 2Separate 6 egg yolks from egg whites
  3. 3Separate 6 egg yolks from egg whites
  4. 4Sift 220 g cake flour
  5. 5Sift 220 g cake flour
  6. 6Sift 220 g cake flour
  7. 7Add 100 g sugar
  8. 8Add 100 g sugar
  9. 9Add 100 g sugar
  10. 10Add 1 tsp baking powder
  11. 11Add 1 tsp baking powder
  12. 12Add 1 tsp baking powder
  13. 13Add 1/2 tsp salt
  14. 14Add 1/2 tsp salt
  15. 15Add 1/2 tsp salt
  16. 16Add 6 egg yolks
  17. 17Add 6 egg yolks
  18. 18Add 6 egg yolks
  19. 19Add 180 ml milk
  20. 20Add 180 ml milk
  21. 21Add 180 ml milk
  22. 22Add 120 ml vegetable oil
  23. 23Add 120 ml vegetable oil
  24. 24Add 120 ml vegetable oil
  25. 25Mix with hand mixer until well combined
  26. 26Mix with hand mixer until well combined
  27. 27Mix with hand mixer until well combined
  28. 28Add 2 tsp vanilla
  29. 29Add 2 tsp vanilla
  30. 30Add 2 tsp vanilla
  31. 31Mix again with hand mixer until well combined
  32. 32Mix again with hand mixer until well combined
  33. 33Mix again with hand mixer until well combined
  34. 34In a separate bowl, beat 6 egg whites with 1/8 tsp cream of tartar until soft peaks form
  35. 35In a separate bowl, beat 6 egg whites with 1/8 tsp cream of tartar until soft peaks form
  36. 36In a separate bowl, beat 6 egg whites with 1/8 tsp cream of tartar until soft peaks form
  37. 37Gradually add 100 g sugar while beating until stiff peaks form
  38. 38Gradually add 100 g sugar while beating until stiff peaks form
  39. 39Gradually add 100 g sugar while beating until stiff peaks form
  40. 40Add half of the meringue to the egg yolk mixture and fold until thoroughly mixed
  41. 41Add half of the meringue to the egg yolk mixture and fold until thoroughly mixed
  42. 42Add half of the meringue to the egg yolk mixture and fold until thoroughly mixed
  43. 43Add the rest of meringue and fold until thoroughly mixed
  44. 44Add the rest of meringue and fold until thoroughly mixed
  45. 45Add the rest of meringue and fold until thoroughly mixed
  46. 46Pour into 23 cm or 9 inches diameter tube pan
  47. 47Pour into 23 cm or 9 inches diameter tube pan
  48. 48Pour into 23 cm or 9 inches diameter tube pan
  49. 49Bake at 150 degrees celsius for 60 minutes
  50. 50Bake at 150 degrees celsius for 60 minutes
  51. 51Bake at 150 degrees celsius for 60 minutes
  52. 52Let it cool down
  53. 53Let it cool down
  54. 54Let it cool down
  55. 55Dust with icing sugar
  56. 56Dust with icing sugar
  57. 57Dust with icing sugar

Ingredients

  • 6 egg yolks
  • 6 egg yolks
  • 6 egg yolks
  • 220 g cake flour
  • 220 g cake flour
  • 220 g cake flour
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 6 egg whites
  • 6 egg whites
  • 6 egg whites
  • 1.125 tsp cream of tartar
  • 1.125 tsp cream of tartar
  • 1.125 tsp cream of tartar
  • 180 ml milk
  • 180 ml milk
  • 180 ml milk
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 0 icing sugar
  • 0 icing sugar
  • 0 icing sugar

Equipment

hand mixerwhisksieve23cm tube panoven