Introduction: Chiffon Sponge Cake
This is good served as is or with whipped cream and fresh fruit, or even with fruit compote.
Step 1: Ingredients and Method
1 3/4 c flour
a pinch of salt (or about 1/2 tsp)
1 tbsp BP
1 c sugar
1/2 c orange juice (store bought)
1/2 c cooking oil
8 egg whites
1 tsp vanilla essence
1/2 tsp cream of tartart
1/2 c sugar
Preheat oven to 350 F
Mix the first four ingredients in order, stir with wire whisk, set aside
Mix well with wire whisk yolks, cooking oil and orange juice, set aside
Using electric mixer, beat egg whites, vanilla essence, and cream of tartar for 2 minutes, then add in sugar and beat for another 2 minutes.
Take out about 1/4 c of flour mixture at a time and sift above beaten egg whites while folding lightly and mixture combined well (until all flour mixture is used up).
Take out 1/4 c of batter and add into yolk mixture, stir well.
Pour yolk mixture into egg white mixture, stir lightly until combined well.
Pour batter into 10 inch chiffon pan (tube pan) and bake for 45 minutes
Turn pan upside down on a bottle (see picture) - unless your pan has "feet" (on picture you can see that mine has feet but am still using the bottle as well, to show), and let it stand upside down for 45 minutes.
Serve as is, with additional topping, or cover in buttercream and decorate as you please.
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