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