Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
80ml Milk
70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
Method :
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.
