Chiffon Cake

Ingredients list for Chiffon Cake

• + for dusting Refined flour (maida) 1 cup
• 3 Eggs
• for greasing Butter
• 1 cup Castor sugar (caster sugar)
• 1 tablespoon Vanilla essence
• 1 teaspoon Baking powder
• 1/3 cup Milk
• ½ cup Oil
• 1/4 cup Desiccated coconut

Method

1. Preheat oven at 150ºC. Grease a baking tin with some butter and dust with some flour.
2. Separate egg yolks from whites and place in two different bowls.
3. Add ½ cup castor sugar and vanilla essence to the egg yolks and whisk well.
4. Sift together the flour and baking powderinto the egg yolk mixture and whisk again.
5. Beat the egg whites with an electric blender till it turns foamy. Add remaining castor sugar gradually and blend till it forms soft peaks.
6. Add milk and oil to the flour mixture and mix well. Add ⅓ of the egg whites and fold in well. Add remaining egg whites and desiccated coconut and fold in well into a smooth batter.
7. Pour the batter into the greased tin, tap a little, place the tin in the preheated oven and bake for 50-55 minutes.
8. Cool, demould and serve.

Nutrition Info