CHIFFON CAKE

2 cups cake flour

7pcs egg yolks
1/2 cup white sugar
1/2 cup corn oil
1tsp vanilla
1 cup room temp or lukewarm milk or water.
1tsp baking powder
1/4 tsp salt

Meringue
7pcs egg whites
3/4 cup white sugar
1/2 tsp cream of tartar

Step 1 – Separate the Egg yolks from Egg white.

Step 2 – In a bowl whisk together the egg yolks,
water, oil, and vanilla extract whisk until just
combined.
Step 1 – Separate the Egg yolks from Egg white.
Step 2 – In a bowl whisk together the egg yolks, water, oil, and vanilla extract whisk until
just combined.
Step 3 – In a large bowl, sift together the flour
sugar, baking powder and salt.
Step 4 – Add the egg yolk mixture into the flour
mixture whisk until lumps are dissolved.
Step 3 – In a large bowl, sift together the flour sugar, baking powder and salt.
Step 4 – Add the egg yolk mixture into the flour mixture whisk until lumps are dissolved.
Step 5 – In a large bowl beat the egg whites and
cream of tartar on medium-high speed until stiff
peaks form, about 6 minutes.
Step 6 – Gradually transfer the meringue into the
cake batter, fold the meringue until just
combined.”
Step 7 – Pour the batter into the tube pan and
bake into preheated oven 165 degrees for 30-60
minutes, or until a toothpick inserted into the
center comes out clean.
Step 5 – In a large bowl beat the egg whites and cream of tartar on medium-high speed
until stiff peaks form, about 6 minutes.
Step 6 – Gradually transfer the meringue into the cake batter, fold the meringue until
just combined.”
Step 7 – Pour the batter into the tube pan and bake into preheated oven 165 degrees
for 30-60 minutes, or until a toothpick inserted into the center comes out clean.