CHIFFON CAKE

INGREDIENTS

• Whole milk - 120ml (½ cup)
• Egg - 6 (Egg white and yolk separately) 
• The Select Aisle’s Vanilla flavour - 5ml (1 tsp)
• Sugar - 38g + 90g  (3 tbsp + ⅓ cup 2tbsp)
• Vegetable oil - 80ml (⅓ cup)
• The Select Aisle’s T45 Cake flour - 150g (1 ½ cup)
• The Select Aisle’s Aluminium free baking powder- 2 tsp 
• Caster sugar - 90g (⅓ cup + 2 tbsp)

PROCEDURE:

1. Preheat the oven to 170C and prepare a greased 8-inch chiffon cake tin with a removable base.
2. In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (38g) and vegetable oil. Whisk to combine.
3. Sift in the flour and baking powder and whisk until just combined.
4. Add the egg whites to a large bowl, and whisk until foamy
5. Add the caster sugar (90g) and whisk on medium speed until stiff peaks
6. Add ⅓ of the meringue to the egg yolks mixture and whisk until just combined
7. Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined.
8. Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles.
9. Bake for 45 minutes, or an inserted skewer emerges clean.
10. Remove from the oven and invert the cake onto a wire rack to cool.
11. Once completely cooled, run a thin knife around the sides and base of the cake to unmold. Slice and serve..!