Chiffon Cake

Adapted from okashi; by Keiko Ishida.

Preparation time: 30 mins
Baking time: 50 mins
Tempreture: 180 degrees celcius

Ingredients

Step A
5 Egg Yolks
20g fine sugar
60g oil
60g water
1 tsp Rum or Vanilla essence
80g cake flour

Step B
110g fine sugar
10g corn flour
1/2 tsp cream of tartar
5 egg whites

1. Preheat oven to 180 degrees celcius
2. Prepare A first
3. Beat egg yolks and sugar well
4. Add water, oil and rum.
5. Seive in flour and mix until mixure becomes sticky. Put aside.
6. Step B
7. In a mixer, beat egg whites until foamy.
8. Add in half the sugar only after egg whites are foamy.
9. Slowly add in rest of sugar cream of tartar and corn flour.
10. Beat until egg whites are glossy and stiff peaks form.
11. Add a third of the egg white mixture (meringue) to egg yolk mixture.
12. Fold lightly and add the rest in.
13. Pour batter into ungreased chiffon cake tube pan.
14. Bake for 45-80 minutes.
15. Turn cake upside down when it is done to cool.
16. After one hour, run a knife around the sides of the cake to loosen it.
17. Invert it on the wire rack.

A light and yummy cake; most suitable for a light tea.