Chiffons

After my umpteenth try at Chiffon, I've finally made it!

And I've learnt the hard way, why using a non-stick tin is an exception in this case.

Apparently, the cake needs a surface to "climb on to" and stick while baking..HUH???

Anyway, the "stick" tin worked magic so I won't argue..

You need to get the one with the so called "legs" so that you can invert the cake while it cools.

Man I wish I had come up with that..its Genius!!!

whoever invented it really understood gravity xP

haha anyway the recipe's pretty simple to whip up..give it a try

The cake's texture is absolutely fluffy, just like the ones in the shop : )

recipe:

150g flour

1 teaspoon baking soda

5 tablespoons corn oil

5 tablespoons water

5 egg yolks

5 egg whites

2 teaspoons vinegar or lemon juice

1/2 cup sugar

Preheat the oven to 180C

DO NOT grease the cake tin

In a bowl, sift the flour and baking soda

add in the oil, water and yolks. Mix till smooth.

In another bowl, whip the egg whites till soft peaks form

Add in the vinegar and sugar

Beat till Stiff peaks form.

Add half of the egg white mixture into the egg yolk mixture.

Mix

Add in remaining half

Fold everything together.

Pour it into the chiffon tin.

Bake for 35 minutes.

Invert the cake in the tin and leave it to cool.

Scrape the sides with a pallete knife and remove the cake from the tin carefully.

And go ahead and try out other flavours like black sesame, chocolate, the sky's the limit!

For a Black Sesame Chiffon,

replace 2 tablespoons of corn oil for Sesame Oil

and 50g of the flour for finely ground Black sesame seeds.

Everything else is the same.